Stuffed Sweet Potatoes with peanut sauce

Ingredients

• 6 pcs Sweet potato
• 120 ml Peanut butter, 100% pure, unsweetened, unsalted
• 3 tbsp Light soy sauce
• 120 ml Hot water
• 1 tbsp Mild curry paste
• 2 tbsp Rice vinegar
• 2 tbsp Maple syrup
• 1 tbsp Fresh ginger, grated finely
• 2 clove Garlic
• 470 ml Chickpeas, canned
• 1 tbsp Sesame oil
• 1 tsp Onion powder

Method

1. For the Sweet Potatoes:Preheat the oven to 425°F/220°C. Line a baking tray with parchment paper.
2. Cut the sweet potatoes in half lengthwise. Brush them all over with oil and set them cut side down on the prepared baking sheet. Roast them in the oven for 20-30 minutes, or until soft through the middle when pierced with a fork. Smaller sweet potatoes will cook faster than larger ones.
3. For the Crispy Chickpeas:In a small bowl, toss the dried chickpeas with the oil, onion powder and salt. Place the chickpeas in a single layer on the same baking sheet as the sweet potatoes if there's room. Otherwise, use a separate parchment lined tray. Roast for 15 minutes. If you like really crispy chickpeas, roast them on a separate baking sheet and increase roasting time to 20-25 minutes, or until they've reached desired crispiness.
4. While the sweet potatoes are roasting, prepare the Thai peanut sauce and cabbage slaw.
5. For the Thai Curry Peanut Sauce:In a medium sized bowl, whisk together the hot water and Thai curry paste until the paste is dissolved. Add in the rest of the peanut sauce ingredients, whisking until smooth.
6. To Serve:Place the baked sweet potatoes on serving plates. Top each sweet potato half with vegan sour cream (optional), roasted chickpeas and drizzle with curry peanut sauce. Top with cabbage slaw and roasted peanuts, and enjoy