Vegan sweet potato kumpir

Vegan sweet potato kumpir with chickpeas, avocado and tahini: creamy, satisfying and easy from the oven – an everyday recipe with lots of flavour.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 45 min
• Total time: 60 min
• Calories: 450 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 55 g

Ingredients

• 2 sweet potatoes
• 1 tin of chickpeas
• 1 avocado
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp paprika
• 1 handful of coriander

Method

You’ll need: oven · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan) and bake the sweet potatoes for 45–50 min, until soft and easy to press in.
2. Drain the chickpeas well. Stir the tahini with the lemon juice, a little water and the paprika to make a creamy dressing.
3. Halve the baked sweet potatoes and fluff up the insides with a fork. That gives you the classic kumpir filling.
4. Pile the chickpeas and avocado onto the opened sweet potatoes. Spread everything evenly so each half gets a bit of everything.
5. Spoon the tahini dressing over the top and finish by scattering the coriander over the filling.
6. Serve the vegan sweet potato kumpir warm straight away. If you like, add a little more lemon juice on top.

Good to know

When roasted veg should taste like something special, this recipe is just right. Soft, creamy and well spiced – without much effort, but with real texture.

Swaps

Coriander → parsley (milder, also provides vitamin K). Avocado → hummus (more plant protein and fibre). Tahini → almond butter (also provides unsaturated fats and vitamin E). Chickpeas → white beans (similar fibre content, milder in flavour).

Allergens

Tahini contains sesame, which is an allergen. The recipe generally suits the whole family; season it more mildly for children, and during pregnancy make sure the herbs are well washed and the avocado is ripe and in good condition.

Dairy-free recipes