Sweet potato and mango bowl with chickpeas

Ingredients for 2 servings:

• 2 sweet potatoes
• 1 mango(s)
• 1 avocado(s)
• 1 bunch of coriander leaves
• 6 mint leaves
• 100 g yogurt
• 70 g vegan mayonnaise
• 5 g miso paste
• 2 limes
• 1 pinch(s) of sugar or erythyte
• salt and pepper
• chili powder
• 50 g peanuts
• 1 portion of salad of your choice
• 1 can chickpeas
• 1 small onion(s), red or white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the sweet potatoes into 1-2 cm cubes, marinate in a little oil with salt if desired, and spread them out on a baking tray lined with baking paper. Cook at 180°C fan/convection oven for about 15 minutes, then check for tenderness. Check occasionally and reduce the heat if they are getting too brown. If you like, you can add the chickpeas to the tray after 7 minutes, but this is not necessary. Peel the mango and also cut into small cubes. Wash and zest the limes, then place them in a bowl. Then juice the limes. Finely chop the onion, coriander, and mint leaves. This works best in a food processor. Add the lime juice here for a finer consistency. Add everything to the bowl with the lime zest. Now add the mayonnaise, yogurt, and miso paste. Season to taste. Stir in the sugar and, if desired, more salt, pepper, and chili. Roughly chop the peanuts. Slice or dice the avocado as desired. Mix the sweet potatoes, chickpeas, and mango with the prepared dressing. If you like, you can place it on a bed of lettuce, sprinkle with the peanuts, and serve the avocado on the side.