READY IN: 1hrYIELD: 4 halves


  • 2largesweet potatoes
  • 2tablespoonsolive oil
  • 100gchickpeas
  • 200ggoat cheese
  • 1lemon juice, to taste
  • 1fresh coriander

  • Preheat oven to 400º F (200º C). Cut the sweet potatoes in half lengthwise. Brush the top and skins with 1 tablespoon olive oil. Place the sweet potatoes cut side-down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through.
  • Take the sweet potatoes out of the oven. Turn them over and use a fork to make little insertions in their soft flesh. Season with salt and pepper.
  • Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.
  • Take the sweet potatoes out of the oven, drizzle with the remaining 1 tablespoon of olive oil, some lemon juice to taste, and add the coriander. Serve and enjoy!
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