Crunchy Chickpea, Red Onion & Rocket Sweet Potato


  • 1 sweet potato
  • ¼ red onion
  • ½ lime lemon, juiced
  • 60 ml natural yogurt
  • 400 g tinned chickpeas drained, rinsed
  • 1 tsp taco seasoning
  • Rocket as needed
  • Salt & pepper as needed
  • Salt as needed
  • Oil as needed
  • Prick the sweet potato with a fork and coat with a little oil, salt and pepper.
  • Place the potato into the Vortex Mini, select Bake and set the temperature to 200°C / 405°F and time to 35 Minutes, and press Start. (Ignore when prompted to add food, as the potato will already be inside!)
  • While the sweet potato cooks, thinly slice the red onion, then squeeze over the lime juice and sprinkle with salt to help them soften faster.
  • In one bowl, season the yogurt with salt and pepper and mix. In a second bowl, combine the chickpeas with 1 tbsp oil, taco spice, salt and pepper.
  • Once the potato has finished cooking, add the chickpeas into the Vortex Mini with the sweet potato, and select Bake on 200°C / 405°F for an additional 8 Minutes, until the chickpeas are crunchy.
  • To serve, smear the yogurt sauce over a plate, then place the sweet potato on top and split open. Add a few spoons of crispy chickpeas (save the remainder for snacking), pickled red onion and scatter some rocket on top.
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