Roasted Sweet Potato Boats with Chickpeas and Avocado-Lime Mash Recipe

Name: Roasted Sweet Potato Boats with Chickpeas and Avocado-Lime Mash Recipe
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes, about 2 lb. (900 g), scrubbed and halved lengthwise; 1 tbsp. (15 ml) olive oil; ½ tsp. sea salt; ¼ tsp. black pepper; 1 can chickpeas, 15 oz. (425 g), drained and rinsed; 1 tbsp. (15 ml) olive oil; ½ tsp. smoked paprika; ½ tsp. ground cumin; ¼ tsp. garlic powder; ¼ tsp. sea salt; ⅛ tsp. black pepper; 1 cup (160 g) diced tomatoes; ¼ cup (40 g) finely chopped red onion; ¼ cup (10 g) chopped fresh cilantro or parsley; 1 tbsp. (15 ml) fresh lime juice; Pinch of sea salt; 2 ripe avocados, peeled and pitted; 2 tbsp. (30 ml) fresh lime juice; 2 tbsp. (20 g) finely chopped red onion; 2 tbsp. (5 g) chopped fresh cilantro or parsley; ¼ tsp. sea salt; ⅛ tsp. black pepper; Thinly sliced red onion; Lime halves or wedges; Extra cilantro or parsley; Extra black pepper

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Roasted Sweet Potato Boats with Chickpeas and Avocado-Lime Mash | Plantsy Vegan Eats

Roasted Sweet Potato Boats make an easy January base for a colorful, filling meal. These are topped with warm seasoned chickpeas, a quick tomato-herb mixture, and a bright avocado-lime mash that keeps the whole plate fresh without much fuss.

Yield: 4 servings | Time: About 50 minutes

Ingredients

For the Sweet Potatoes

4 medium sweet potatoes, about 2 lb. (900 g), scrubbed and halved lengthwise
1 tbsp. (15 ml) olive oil
½ tsp. sea salt
¼ tsp. black pepper

For the Chickpeas

1 can chickpeas, 15 oz. (425 g), drained and rinsed
1 tbsp. (15 ml) olive oil
½ tsp. smoked paprika
½ tsp. ground cumin
¼ tsp. garlic powder
¼ tsp. sea salt
⅛ tsp. black pepper

For the Tomato-Herb Topping

1 cup (160 g) diced tomatoes
¼ cup (40 g) finely chopped red onion
¼ cup (10 g) chopped fresh cilantro or parsley
1 tbsp. (15 ml) fresh lime juice
Pinch of sea salt

For the Avocado-Lime Mash

2 ripe avocados, peeled and pitted
2 tbsp. (30 ml) fresh lime juice
2 tbsp. (20 g) finely chopped red onion
2 tbsp. (5 g) chopped fresh cilantro or parsley
¼ tsp. sea salt
⅛ tsp. black pepper

For Serving

Thinly sliced red onion
Lime halves or wedges
Extra cilantro or parsley
Extra black pepper

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Brush the cut sides of the sweet potatoes with olive oil, then season with sea salt and black pepper. Place cut-side down on the baking sheet and roast for 35 to 40 minutes, or until tender when pierced with a fork.
In a small bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper. Spread them on a second baking sheet, or around the sweet potatoes if there is room, and roast for 18 to 22 minutes, until warmed through and lightly golden.
Stir together the diced tomatoes, red onion, cilantro or parsley, lime juice, and a pinch of sea salt.
Mash the avocados with lime juice, red onion, cilantro or parsley, sea salt, and black pepper. Keep the texture slightly chunky.
Turn the roasted sweet potatoes cut-side up. Gently press the centers with a fork to create a small space for the toppings.
Spoon the tomato-herb mixture over the sweet potatoes, add the seasoned chickpeas, and finish each one with avocado-lime mash.
Serve with thinly sliced red onion, lime halves or wedges, extra herbs, and a little more black pepper.

Make It Yours

For a January version, keep the roasted sweet potato base and work with what is fresh, sturdy, and easy to find.

Add finely shredded cabbage for crunch, fold chopped kale into the tomato mixture, or top the finished potatoes with a small handful of pomegranate seeds for a tart finish.
Orange or grapefruit segments also work well with the chickpeas and avocado if you want a brighter winter flavor.
For more heat, add minced jalapeño, crushed red pepper, or a spoonful of salsa before serving.