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Portions: 2

What you will need:

    • 2 big sweet potatoes
    • 2 medium ripe avocados
    • 1-2 lemons
    • 2 handful of cherry tomatoes or 2 medium tomatoes
    • 450 g  (1 cup is 200g) of chickpeas (cooked and drained)
    • 6 olives (I used Kalamata, but you can use your favourites or the ones you have at home)
    • 1/2 red bell pepper
    • 2 gloves of garlic
    • olive oil (or your favourite oil)
    • salt and pepper
    • rocket salad
    • 1/2 cucumber
    • balsamic vinegar

Baked Sweet Potato:

    • Take the sweet potatoes and stab them with a fork all around
    • put them in the oven at 220°C and bake for about 35- 45 minutes (depends on the oven), check regularly by stabbing with a fork to see if the fork goes through


    • mash up avocados with a fork
    • squeeze half to one full lemon (depends on your preference)
    • cut up about 1 handful of cherry tomatoes, or 1 medium tomato
    • season with pepper and salt according to your taste


  • put the chickpeas, olives, the roasted red bell pepper (which I put together with the baked sweet potato in the oven), juice of half a lemon, 1 tablespoon of olive oil, 3 tablespoons of water, 2 gloves of garlic & salt and pepper into a blender and blend until smooth. Season according to your taste.

Side salad:

  • wash rocket salad, cut up the cucumber and tomatoes and season it with some balsamic vinegar

Once the sweet potato is done, slice it open and fill it with the guacamole. Add your salad and hummus to the side, and it’s done! Enjoy!

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