Stuffed Sweet Potatoes

 

 

 I was given the self care cookbook by Gemma Ogston for Christmas and it is full of inspiration. I was inspired by her stuffed sweet potatoes which go down a treat. Roast unpeeled sweet potatoes at 200C until tender. Toss chickpeas with smoked Spanish paprika, chili powder, seasoning, cumin and a little oil. Roast in oven. For the dressing combine tahini with red wine vinegar, honey, garlic and seasoning. Chop cherry tomatoes and mix with lemon juice, seasoning, and fresh chopped coriander. Roast chicken breasts at 200C for 30 minutes, topped with Dijon mustard and salt and pepper. Cut sweet potatoes in half and mash and top with chickpeas, chopped chicken and tomato relish. Top with chopped scallions.