Spicy Sweet Potato and Chickpea Dip

Step 1

Preheat oven to 400°F (200°C).

Step 2

Add the diced sweet potatoes and chickpeas to a mixing bowl, and toss with 1 tbsp of olive oil, 1/4 tsp of cayenne pepper, 1/2 tsp of paprika, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of salt, and 1/4 tsp of black pepper.

Step 3

Transfer the seasoned sweet potatoes and chickpeas to a baking sheet, and roast in the oven for 20-25 minutes or until tender, stirring once halfway through.

Step 4

While the sweet potatoes and chickpeas are cooking, prepare the dipping veggies by chopping the tomato, lettuce, and cucumber.

Step 5

Once the sweet potatoes and chickpeas are done, allow them to cool for a few minutes before adding them to a food processor along with 1/2 cup of vegan yogurt and another 1 tbsp of olive oil.

Step 6

Pulse the mixture until smooth and creamy, scraping down the sides as needed.

Step 7

Serve the spicy sweet potato and chickpea dip topped with the chopped tomato, lettuce, and cucumber.