Salsa Sweet Potato with Crunchy Chickpeas and Spicy Creamy Lime Sauce

Preperation time
15 m
Skills level

Serving size
2
Country of origin

Preparation time: 15 m
Cooking time: 15+ m
Servings: 2

Ingredients

  • 2 medium sweet potatoes
  • 1/4 cup shredded mozzarella cheese, light (or more)
  • 1/2 cup mild salsa
  • 1 (15.5 ounce) can chickpeas, rinsed and drained, then dried really, really well on a clean towel
  • seasonings of your choice: paprika, chili powder, or cayenne pepper or all of them!
  • ground sea salt
  • A good quality extra virgin olive oil
  • optional, fresh thyme sprigs to infuse flavor
  • Spicy Creamy Lime Sauce
  • 5 tablespoons sour cream
  • a few drizzles of cholula hot sauce
  • a sprinkle of red chili flakes
  • 1 lime
  • 1 teaspoon milk to loosen
Recipe Type:
Course:

This recipe was developed as part of a series on my instagram called, “College Snacks/Meals” for college kids in a dorm or apartment setting. This is a nutritious snack or side or may even serve as a lighter meal for someone post workout. The Creamy Spicy Lime Sauce really sends this over the top. And of course, you can also use white potatoes, but the sugars will be much higher.  Here are the simple directions.

Step 1) Start by opening the can of chickpeas. Rinse and drain them. Then spread them on a paper towel or towel to dry. In order for the chickpeas to become crispy, it’s important to dry them really well. You may pat them dry too. Remove any visible skins or all if you wish. Preheat oven to 400 degrees. Once the chickpeas are dry, place them onto a baking sheet lined with parchment paper. Drizzle with olive oil and a pinch of sea salt. Spread evenly and do not overcrowd because they will steam otherwise. Optional, add thyme sprigs to infuse flavor into chickpeas. Roast for 20 minutes or until crispy, while the chickpeas are still warm, toss with pinches of your favorite spices. So simple! Your roasted chickpeas are ready to eat.

Step 2) Potatoes have a fair amount of dirt on them, so scrub really well using a vegetable scrubber. Rinse and dry. If roasting in the oven, set the oven to 400-425 degrees. Prick the potato multiple times, wrap in foil, place on a baking sheet and heat for about 1 hour or until soft. Alternatively, place a medium sized potato in the microwave for 8-9 minutes per potato.

Step 3) While the potato is cooking, make the Spicy Creamy Lime Sauce. Combine sour cream, cholula sauce, squeeze of half of the lime (save the rest), red chili flakes to taste, and a teaspoon of milk to loosen it. Place in refrigerator to keep cold.

Step 4) Using oven mitts, remove potato from the microwave (or oven) and allow to cool by cutting each potato in half lengthwise. Once cooled, mash the inside of potato with a fork. Add in 1/4 cup of salsa to each potato splitting it between the two halves, then top with shredded mozzarella cheese. Place back in the oven for 5-8 minutes until cheese melts or in microwave for 30 seconds.

Step 5) Now assemble your potato. Top each half with roasted chickpeas, and drizzle with the Creamy Spicy Lime Sauce. Squeeze the other half of lime on each potato for an extra tangy flavor. Enjoy!