Preparation time: 1 hour


  • 2 sweet potatoes
  • ½ cup cooked chickpeas
  • 1 sliced avocado
  • White dressing of choice (e. g. tahini dressing)
  • A bunch of cilantro, chopped

Poke the potatoes with a fork and bake it for 40-45 minutes at 180 °C until it gets tender. Cut them in half.

Meanwhile, roast the chickpeas in a pan with a little bit of smoked paprika, oil, and salt. Stuff the potatoes with the roasted chickpeas, top them with sliced avocado and pour over a dressing of your choice. Top everything generously with cilantro.