• Bake 2-3 sweet potatoes at 425 for 40-50 minutes. Poke holes in the sweet potatoes before putting them in the oven. This allows them to cook more evenly.
• Drain and rinse 1 can chickpeas. Toss chickpeas in some olive oil (1-2 Tbsp) in a pan on medium heat till they are a bit crispy. This only takes a few minutes.
• Then add some tandoori masala seasoning blend. I used about 1/2 a tsp and then added 1 tsp of hot chili powder to make it extra spicy 🔥 I didn’t add any salt since my masala blend already had salt 🧂 in it. Taste it as you go. You can always add more spice but you can’t take it away 😝🍴
• Use a fork to remove a little of the center of the baked sweet potatoes (sliced open) and load with chickpeas.⠀

Easy guacamole

• Mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, 1/4 cup finely chopped cilantro (optional for you but for me my Guac NEEDS cilantro I love it haha) and salt to taste.
• Add dollop of guacamole to top of the chickpeas and drizzle tahini (about a tablespoon per potato) and Enjoy!