Mexican Roasted Sweet Potatoes and Carrots

2 Sweet Potatoes, slit in half & pierced with a fork
6 Snackable Carrots ½ cup Chickpeas, drained & rinsed 1 tsp Garlic Powder ½ tsp Paprika ½ tsp Cumin ¼ tsp Cayenne Pepper Pinch Salt & Pepper
Extra Virgin Olive Oil, drizzled

Guacamole
1 Avocado, mashed 1 Lime, juiced

Garnish Fresh Coriander Natural Greek Yoghurt or Sour Cream

1. Preheat oven to 180 degrees.
2. Lightly coat sweet potato with olive oil and bake for 15 minutes. Place carrots on top of sweet potatoes in the slit. Return to oven and cook for a further 15-20 minutes or until sweet potato has softened.
3. Meanwhile, combine chickpeas, garlic powder, paprika, cumin, cayenne pepper, salt and pepper in a bowl. Lay out on a baking try and bake chickpeas for 15-20 minutes or until crispy.
4. Meanwhile, combine avocado and lime in a bowl and set aside.
5. Once sweet potato is cooked, top with crispy chickpeas, guacamole, fresh coriander and yoghurt/sour cream.
6. Enjoy.