Loaded Satay Sweet Potatoes

Directions

1. 1

   Preheat the oven to 200c fan.

2. 2

   Place the potatoes on a tray, drizzle with oil and season with salt and pepper. Bake for around 40 minutes, or until soft in the middle.

3. 3

   Place the red onions in a bowl and add the lime juice, sugar and salt. Massage together with your hands until the onion turn a bright purple, set aside.

4. 4

   For the satay sauce simply combine together the peanut butter, soy sauce, sugar, lime, vinegar and season lightly. Add in the hot water and whisk into smooth.

5. 5

   In a frying pan on medium heat, heat 1 tbsp of vegetable oil and when hot, add the ginger, garlic and curry powder. Stir and fry off for 2 minutes, until aromatic. Add the chickpeas, coriander and satay sauce into the pan and turn off the heat. You may need to add a little more hot water to loosen the sauce.

6. 6

   Slice the baked potatoes in half, load up with the chickpeas, top with 1/4 of the pickled onions and serve with a side salad.