Serves 4

Prep time 50 minutes


1 large sweet potato

1 can drained chickpeas

1 red onion

1 tsp ground cumin

1 tsp sweet paprika

Handful chives

Pinch chilli flakes

Salt and pepper to season

1 ripe avocado

3 tbsp olive oil

4 tbsp Greek yoghurt

2 tbsp lemon juice


Preheat oven to 200°C.

Cut sweet potato and red onion into small squares.

Drain chickpeas, rinse with water and add into a lined baking tray with the sweet potato and red onion. Drizzle with olive oil and add cumin, paprika, salt and pepper. Give a good mix to ensure equal coating.

Bake in oven for 40 minutes, mixing regularly to ensure equal cooking.

Remove from oven and mix in chives and chilli flakes.

Season yoghurt with salt, pepper and lemon juice.

Peel and slice avocado

Serve hash on toasted corn tortillas and top with yoghurt, sliced avocado and chilli flakes.