Serve this as a side dish at a dinner party with friends. Or prepare the dressing, chickpeas and sweet potatoes on Sunday. Then just store them separately in the fridge and you have everything ready to assemble a tasty veggie side any day of the week!
Poke holes in sweet potatoes, place on baking dish and bake for 60 minutes or until tender all the way through.
Meanwhile, drain, rinse and dry chickpeas. Spray with olive-oil, toss with pinch salt, pepper and a tsp of your favorite curry powder. Spread on baking sheet in a single layer.
Bake chickpeas for 30 mins tossing after 15 minutes.
Slice the sweet potatoes in half and scoop out or mash a bit of the flesh to create space for the filling to sit.
Combine cooked chickpeas, chopped almonds and raisins and pile each half sweet potato with a quarter of the filling.
Top with a healthy drizzle of the curry dressing and a sprinkle of cilantro.
Curry Yogurt Dressing
Combine yogurt, lemon juice, lemon zest, diced jalapeño, diced green onion, chopped garlic in small bowl, stirring until well combined.
Added in water a tsp at a time until desired consistency for drizzling.