Zest Salt Jacket Sweet Potatoes with Crunchy Chickpeas and Avocado Salsa

Difficulty: Easy | Prep: 15 min | Cook: 50 min | Total: 65 min | Serves: 4 | Dietary: Gluten-Free, Vegan

A jacket sweet potato is a proper dinner once you load it up. Crunchy paprika chickpeas and a chunky avocado salsa go on top, and Chooki's Zest Chicken Salt gets shaken straight into the hot flesh so the lemony seasoning melts right in. It's plant-based and nobody at the table will be asking where the meat went.

Step 1: Bake the Sweet Potatoes

Heat the oven to 200°C fan-forced and line two trays with baking paper. Prick each sweet potato a few times with a fork, rub them with 1 tablespoon of the olive oil and sit them on one tray. Bake for 45 to 50 minutes, until a skewer slides into the thickest part with no push back and the skins have gone wrinkly and sticky at the ends.

Step 2: Crisp the Chickpeas

While the spuds cook, dry the chickpeas properly on a tea towel. Wet chickpeas steam instead of crunch. Toss them with the remaining oil, the smoked paprika and 1 teaspoon of the Zest Chicken Salt, spread them out on the second tray and put them in for the last 25 minutes, giving the tray a shake halfway. They're done when they rattle.

Step 3: Mix the Salsa

In a bowl, gently fold together the avocado, tomatoes, red onion, coriander and lemon juice with a small pinch of the Zest Chicken Salt. Go easy with the spoon so the avocado stays in chunks rather than turning into guac.

Step 4: Split and Load

Slice each sweet potato open lengthways and fluff the flesh with a fork. Sprinkle the rest of the Zest Chicken Salt straight into the steaming flesh, then pile on the chickpeas and spoon the salsa over the top. Eat them straight away while the chickpeas still crunch.

Tip: Roast a double batch of chickpeas and keep the spares in a bowl on the bench, uncovered. Put a lid on them and they go soft by morning.