Tandoori Chickpea Stuffed Sweet Potatoes
[Vegan]

For the Sweet Potatoes:

1. Bake your sweet potatoes. Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a rimmed baking sheet (line with parchment paper for easy cleanup). Bake for 45-55 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance. (NOTE: you can also roast/bake the sweet potatoes up to a few days in advance.)
2. While the sweet potatoes are roasting, prepare the Tandoori Roasted Chickpeas. Stir together the ingredients for the Tandoori spice mix in a large bowl. Add the the drained chickpeas, along with the oil and salt, and toss well to coat the chickpeas evenly with the spice mix.
3. Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in some spots. If you can, give the pan a shake and a toss halfway through cooking. (NOTE: To time things efficiently, add the chickpeas to the oven when there’s about 20 minutes left of cooking on the sweet potatoes (will vary based on the size of your sweet potatoes).
4. Assemble the sweet potatoes. Cut a slit in the top of each baked and scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings. Stuff with the Tandoori Roasted Chickpeas, the scooped out sweet potato flesh, and any fresh veggies you’re using (tomatoes, onions, cucumber). Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon.

For the Cilantro Sauce:

1. In a small skillet, heat the extra virgin olive oil over medium heat. Once hot, add the garlic, ginger, and jalapeño pepper and cook for 60-90 seconds, stirring frequently, until garlic starts to turn golden. Then add the ground coriander, cumin, and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
2. Transfer the spiced oil mixture to a food processor (or blender). Add the cilantro, lime juice, and water. Blend until the mixture is relatively smooth, and add a bit more water if needed to bring the sauce together. Taste for seasonings and add more salt or lime juice as needed.

For the Raita:

1. Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
2. Add the grated cucumber to a bowl with the nondairy yogurt. Add in the remaining ingredients. Stir well to combine. Store leftovers in an airtight container in the fridge for 2-3 days.