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Easy
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50 minutes
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Serves 1
A comforting and delicious meal!
INGREDIENTS: 
- 1 sweet potato
- 1 cup cooked chickpeas
- 1 teaspoon curry
- 1/3 cup plain yogurt (I used unsweetened soy yogurt)
- 1/3 avocado
- 1 teaspoon dried chives
- 1 teaspoon dried oregano
- 1 handful of baby spinach
- 1 tablespoon of extra virgin olive oil
- salt and pepper (to taste)
PREPARATION 
Step 1. Preheat the oven to 220ºC.
Step 2. Wash and lightly scrub the sweet potato peel to remove dirt and soil. With a fork, make holes to reduce cooking times and put in aluminum foil. Bake until tender, about 45 to 50 minutes.
Step 3. CRISPED CHICKPEAS - In the meantime, prepare the crunchy chickpeas by washing them well (if already cooked) with a paper towel, add olive oil, curry, salt and pepper. Mix well and put them in a baking tray. Bake them next to the sweet potatoes, but for about 20-25 minutes.
Step 4. YOGURT SAUCE - In a small jar, add yogurt, olive oil, dried chives, oregano, salt and pepper. Mix well.
Step 5. BABY SPINACH - In a skillet over medium heat, cook the baby spinach with salt and pepper and a drizzle of olive oil.
Step 6. SMASHED AVOCADO - In a bowl, add avocado, olive oil and salt. Mash it with a fork.
Step 7. Once the sweet potato has cooled a bit, open the top with a knife and top with the mashed avocado, baby spinach, crunchy chickpeas and yogurt dip.
Step 8. Enjoy your meal!!!!
