Arugula or baby spinach to garnish (approx. 50 g/1.8 oz)
1 can (398 ml) chickpeas, rinsed and drained
1 large avocado from Mexico, cubed
Salt and fresh ground pepper
Preheat the oven to 400°F.
Place the sweet potatoes on a baking sheet lined with parchment paper and pierce them with a fork. Bake for approximately 1 hour or until they are cooked and tender.
While the potatoes are in the oven, prepare the sauce by mixing the tahini with lemon juice, water, salt and pepper.
Once the sweet potatoes are baked, split them in the middle and garnish with a little arugula or spinach, chickpeas and avocado. Drizzle with the tahini sauce. Salt and pepper to taste. Serve with the rest of the garnish and sauce.