1 large Bako Sweet® organic sweet potato
1 can chickpeas
1 tomato, chopped
¼ red onion, chopped
2-3 jalapeños, sliced
¼ avocado, chopped
¼ cup cilantro, chopped
Juice of 1 lime
Olive oil, to taste
Garlic powder, to taste
Salt and pepper, to taste
Arugula
Prep Time: 30 min
Cook Time: 20-25 min
Servings: 2
1Preheat oven to 425˚ F. Slice sweet potatoes into ¼" rounds and place in 1 layer on a baking sheet. Toss with a little olive oil, garlic powder, salt, and pepper. Bake about 10 min on each side. For crunchier potatoes, cook longer.
2Drain and rinse chickpeas. In a bowl, mash chickpeas partially with a fork. Add tomato, onion, jalapeños, cilantro, lime juice, garlic powder, salt, and pepper. Stir lightly to mix.
3On a serving plate, create a bed of arugula and lay the cooked slices of sweet potato on top. Spoon out the chickpea salad mixture evenly. Top with sliced avocado chunks and more lime juice.
To learn more about Bako Sweet visit www.bakosweet.com
