Mexican Roasted Sweet Potatoes & Carrots
Enjoy this Mexican fiesta with roasted sweet potatoes, soft carrots and spiced chickpeas!
This recipe is collaboration with Snackables
featuring their handy snack ready carrot!
Servings: 2
Ingredients
2 Sweet Potatoes, slit in half & pierced with a fork
6 Snackable Carrots
½ cup Chickpeas, drained & rinsed
1 tsp Garlic Powder
½ tsp Paprika
½ tsp Cumin
¼ tsp Cayenne Pepper
Pinch Salt & Pepper
Extra Virgin Olive Oil, drizzled
Guacamole
1 Avocado, mashed
1 Lime, juiced
Garnished
Fresh Coriander
Natural Greek Yoghurt or Sour Cream
Method
1. Preheat oven to 180 degrees.
2. Lightly coat sweet potato with olive oil and bake for 15 minutes. Place carrots on top of sweet potatoes in the slit. Return to oven and cook for a further 15-20 minutes or until sweet potato has softened.
3. Meanwhile, combine chickpeas, garlic powder, paprika, cumin, cayenne pepper, salt and pepper in a bowl. Lay out on a baking try and bake chickpeas for 15-20 minutes or until crispy.
4. Meanwhile, combine avocado and lime in a bowl and set aside.
5. Once sweet potato is cooked, top with crispy chickpeas, guacamole, fresh coriander and yoghurt/sour cream.
6. Enjoy.