Thai Peanut Stuffed Sweet Potatoes with Crispy Chickpeas

Step 1

Preheat the oven to 425°F/220°C/gas Line a baking tray with parchment paper.

Step 2

Cut the sweet potatoes in half lengthwise. Brush them all over with oil and set them cut side down on the prepared baking sheet. Roast them in the oven for 20-30 minutes, or until soft through the middle when pierced with a fork. Smaller sweet potatoes will cook faster than larger ones.

Step 3

In a small bowl, toss the dried chickpeas with the oil, onion powder and salt. Place the chickpeas in a single layer on the same baking sheet as the sweet potatoes if there's room. Otherwise, use a separate parchment lined tray. Roast for 15 minutes. If you like really crispy chickpeas, roast them on a separate baking sheet and increase roasting time to 20-25 minutes, or until they've reached desired crispiness.

Step 4

While the sweet potatoes are roasting, prepare the Thai peanut sauce and cabbage slaw.

Step 5

In a medium sized bowl, whisk together the hot water and Thai curry paste until the paste is dissolved. Add in the rest of the peanut sauce ingredients, whisking until smooth.

Step 6

In a medium sized bowl, toss all of the ingredients for the easy cabbage slaw together.

Step 7

Place the baked sweet potatoes on serving plates. Top each sweet potato half with vegan sour cream (optional), roasted chickpeas and drizzle with curry peanut sauce. Top with cabbage slaw and roasted peanuts, and enjoy!

Step 8

Store leftovers in the fridge for up to 5 days. Keep the slaw in its own container for best quality. The chickpeas will lose their crispiness in the fridge – to reheat, heat a small amount of oil in a skillet over medium heat and fry until recrisped, about 5 minutes. The sweet potatoes can be reheated in the microwave. The peanut sauce may need thinning – whisk in a bit of warm water.