Perfect very nourishing quick weeknight supper
2 baked sweet potatoes
Zest and juice of a lime
1, 15oz can of chickpeas, drained, rinsed and dried
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1, 15 oz can red kidney beans, drained and rinsed
1 handful of cherry tomatoes, diced
1 tablespoon vegan mayonnaise
2 teaspoons tahini
Pinch of kosher salt and freshly ground black pepper
Slice the baked sweet potatoes in half and split flesh of the potatoes a little to make room for the filling.
In a small bowl scoop out the flesh of the avocado, add 1/2 the juice and zest of the lime, add a pinch of salt and pepper. Mash to combine. Taste – add a little more lime juice, salt or pepper if desired. Set aside.
Drain the red kidney beans, rinse and set aside.
In another small bowl mix together 1 tablespoon vegan mayonnaise, 2 teaspoons tahini and the remaining half of the lime zest and juice. Season with kosher salt and freshly ground black pepper. TASTE and add more seasoning as desired.
Drain, rinse and dry the chickpeas. Place in a large saute pan, add a drizzle of olive oil, 1 1/2 teaspoons ground cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toast them over medium heat, shake the pan around a little to avoid burning.
Heat the sweet potatoes in the microwave until warm. Top with red beans, avocado, toasted chickpeas, tomatoes, mayo/tahini sauce and minced parsley.
Add any other toppings if you wish.