Updated: Oct 26, 2018
2 sweet potatoes sliced in half
1 1/2 cups of Saffron road falafel crispy chickpeas
1 avocado sliced
1/4 cup of tahini
1 tbsp of olive oil
1/2 of a lime wedge- squeeze the juice into a blender
1 tbsp minced garlic
3 mint leaves
4 tbsp of water
Salt and pepper
1/4 cup of pumpkin seeds
Preheat oven to 350 degrees. Sliced the sweet potatoes in half and place face up on a roasting dish. Cook for 50-60 minutes. In a blender put in the tahini, olive oil, lime juice, minced garlic, mint leaves, and salt and pepper. Blend until creamy. If it's too thick add water one tbsp at a time. Slice up the avocado.
Pull the sweet potatoes from the oven and use a fork to shred the center so the crispy chickpeas won't fall out. Pour the chickpeas over the top of the sweet potatoes. Then pour the pumpkin seeds on top. Put the sliced avocado on top and drizzle the tahini!