Baked sweet potato with cashew sour cream, baked chickpea and tomato salad

You will need 
4 medium sweet potatoes

for cashew sour cream
1 cup cashews, soaked and drained
1/2 cup water
2 tbsp lemon juice
1/2 tsp salt

for baked chickpea
1 can chickpea, rinsed and drained
1 tsp smoked paprika
1/2 tsp salt

for tomato salad
cherry tomatoes, halved
mix of herbs - I used two types of mint, oregano, flat leave parsley
extra virgin rapeseed oil (or olive oil)

Method
Bake sweet potatoes in oven (180 C) about 40 minutes or until they are soft.

Meanwhile prepare cashew sour cream - Using a blender, puree the cashew, salt, water and lemon juice until very smooth. Add extra water if needed to thin sauce, and season to taste with additional salt if desired.

Prepare chickpea - Line a baking sheet with baking paper. Mix chickpea, smoked paprika and salt. Bake about 10 minutes.

Tomato salad - Mix tomatoes with herbs and oil. You can add a lemon juice or salt, if you want.

For serving, cut the skin of sweet potato and squeeze a little bit. Add cashew sour cream, baked chickpea and serve with tomato herb salad. Serve immediately.

Note: recipe for a Cashew sour cream - "Plant-Powered Families" from Dreena Burton