​For 2 servings you need:

2 large sweet potatoes, scrubbed


2 cups chickpeas, cooked and rinsed

1 tbsp olive oil

1/2 tsp each of paprika, smoked paprika, oregano, salt, garlic and onion powder

Mediterranean Salad:

1 cup cooked pearl couscous (or quinoa for a gluten-free version)

1 small cucumber

10-12 grape or cherry tomatoes

1 bell pepper

A handful of olives (I used Kalamata and green olives)

2 cups of arugula (or other greens)


​1 cup cashews, soaked and rinsed

3/4 cup of water

1 large lemon

2 garlic cloves

Salt to taste

1 tbsp fresh dill


​Preheat oven to 425 F/ 220 C.

Toss chickpeas with olive oil and seasoning, and place them along with the sweet potatoes on a large, lined baking tray. Bake for about 30 minutes, take chickpeas out of the oven (if they are not crispy yet bake them for an additional 5-10 minutes), and continue baking the sweet potatoes until they are fork tender. Depending on their size it takes 1 hour to 1 hour and 15 min total.

In the meantime prepare couscous, cut veggies into small pieces, and add everything to a bowl.

Blend cashews with water, lemon juice, garlic cloves and salt until completely smooth (add more water if needed), and stir in dill at the end.

Add about 1/4 cup (or more to preference) of the dressing to the salad, and serve the rest with the stuffed sweet potatoes.

Cut baked sweet potatoes open, mash the flesh down a bit with a fork, and stuff them with salad and crispy chickpeas.