Miki’s sprout, swotato & chickpea twist

Craving for a meal with wonderfully diverse textures? Here’s a great take on a sweet potato, brussel sprout, chickpea dish with five layers of love.
Prepare in steps, layer the dish according to numbers!

15 minutes
preparation time
40 minutes
cooking time
3 plates
filled with yummy food


For sweet potato packages in the oven (layer 2):

  • 400g sweet potatoes
  • 4 scallions
  • 2 cloves of garlic
  • 2 tsp. smoked paprika powder
  • 2 tbsp. olive oil
  • Pepper and salt to taste

Baked chickpeas oven (layer 1):

  • 1 can chickpeas
  • 1 teaspoon of Garlic powder
  • 1 teaspoon of Onion powder
  • pinch of Chili powder
  • Salt to taste

Dressing on top (layer 4):

  • 2-3 teaspoons lime juice
  • 150g sour cream
  • 0,5 tbsp. extra virgin olive oil
  • Pinch of cumin powder
  • Pepper and salt to taste

Garnish (layer 5):

  • 30g salted peanuts coarsely chopped
  • 1 chili pepper cut in rings
  • Chopped coriander
  • Green part of scallions in rings

Fried spouts (layer 3):

  • 300g brussel sprouts
  • Sunflower oil to fry


  • Aluminium foil
  • Baking paper


  1. Start with ‘layer 2’: cut sweet potatoes to ‘fry shape’, add white part of diced scallions or onions, garlic, spices & olive oil and mix in a bowl, then put in small aluminium packages into the oven for 40 minutes – 220 degrees C.
  2. After 20 minutes add ‘layer 1’ to the oven: the chickpeas spread out on a separate tray incl. spices.
  3. Meanwhile prepare ‘layer 4 and 5’, i.e. cut garnish and mix dressing.
  4. At 10 minutes remain from the oven time start frying the sprouts, ‘layer 3’ (try to make sure they stay in half).
  5. When ready layer according to number on the plate: 1. Fried sprouts, 2. Swotato from packages, 3. Baked chickpeas, 4. Dressing, 5. Garnish

Enjoy! ❤