Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Wash the sweet potatoes, dry them and prick them all over with a fork.
Rinse the chickpeas, dry them well and mix them with the olive oil, paprika and coarse salt. Spread them out on the tray with the sweet potatoes.
Bake everything at 200 °C for 40–45 min, until the sweet potatoes are soft and the chickpeas are slightly crisp on the outside. If the chickpeas brown sooner, take them out a little earlier.
Meanwhile, mash the avocado with the lemon juice, finely grated or crushed garlic, salt and coriander into a rough purée. Season it so it tastes fresh and slightly tangy.
Cut open the baked sweet potatoes and gently push them open so the inside turns fluffy. Season with a little more salt if needed.
Fill the sweet potatoes with the chickpeas and top with the avocado purée. Serve with fresh coriander and a few drops of lemon.
Good to know
A meal like this feels uncomplicated and really good. Soft, crunchy, creamy – and it all comes out of the oven without any stress. Just right when you want something satisfying that doesn't feel heavy.
Swaps
Chickpeas → white beans (similar fibre content, slightly milder in flavour); avocado → hummus with olive oil (more plant protein and a creamy texture); coriander → parsley (milder, also provides secondary plant compounds); sweet potato → roasted squash (similarly aromatic, also brings fibre).
Allergens
The recipe is naturally gluten-free and dairy-free. Chickpeas can cause wind if you have a sensitive tummy, use less garlic for children, and during pregnancy make sure the herbs are well washed and the avocado is ripe and fresh.
