Tangy chickpea tuna stuffed sweet potatoes

Tangy chickpea *tuna* stuffed sweet potatoes!

Josh and I have developed a love for this faux-tuna replacement that can be great if you’re out of tinned tuna, or just in general to have as a vegan meal. It’s packed with flavour, extra veg and has some real punch to it and can be made 100% vegan! I like it served on a hot-out-of-the-oven sweet potato as a sweet compliment to the tanginess of the mix!

Ingredients:
2 medium sweet potatoes
1 tin chickpeas (I used @@sumawholefoods)
2 celery sticks, chopped finely
1 whole red onion, chopped finely
3-4 heaping tbsp Follow Your Heart vegan mayo* (I’ve opted for their avocado oil one, my new favourite)
½ tbsp dijon mustard
1 tsp lemon juice
1 tsp capers
1 large tbsp chopped fresh dill
1 tbsp olive oil

Preheat your oven to about 225c fan, pierce your sweet potatoes all over and brush with olive oil until completely covered. Place on a foiled baking tray and pop in the oven for about 50mins (depends on size of your sweet potatoes). While they cook, drain your tinned chickpeas and mash them in a large bowl until soft and textured. Add your onion, celery, vegan mayo, mustard, lemon juice, capers and dill (reserve a few pieces for serving). Mix altogether until completely combined and then pop in the fridge so that the flavours can get all absorbed in the mixture while your potatoes cook. Once the timer goes off, take your potatoes out and leave to cool for a minute or two before slicing each down the middle. With a fork, mash the insides lightly and fill with heaped spoonfuls of your vegan chickpea tuna mixture. Sprinkle with fresh dill and enjoy!

Can you tell I’m obsessed with dill from my last few recipes… it’s a gift that never stops giving!

*vegan mayo was ad/pr product.