Crunchy Chickpea, Red Onion & Rocket Sweet Potato


1 sweet potato ¼ red onion ½ lime lemon, juiced 60 ml natural yogurt 400 g tinned chickpeas drained, rinsed 1 tsp taco seasoning Rocket as needed Salt & pepper as needed Salt as needed Oil as needed

Poke holes in the sweet potato with a fork and rub it with a bit of oil, salt, and pepper.

Put the sweet potato in the Vortex Mini, choose the Bake setting, and set the temperature to 200°C / 405°F for 35 minutes. Press Start. 

While the sweet potato cooks, slice the red onion thinly. Squeeze lime juice over the slices and sprinkle them with salt to make them softer. 

In one bowl, mix yogurt with salt and pepper. In another bowl, mix chickpeas with oil, taco spice, salt, and pepper. 

When the sweet potato is done, add the chickpeas to the Vortex Mini with the potato. Bake at 200°C / 405°F for another 8 minutes until the chickpeas are crispy. 

To serve, spread the yogurt sauce on a plate. Place the sweet potato on top and cut it open. Add some crispy chickpeas, pickled red onion, and rocket on top. 




Palm Tree
Palm Tree