Start by steaming or boiling the sweet potato (cut in chunks) until soft. Once cooked add the sweet potato, the spices and oat milk to a blender or food processor and mix until you get a smooth mash. Add salt and pepper to taste.

Drain and rinse the chickpeas. Cut the asparagus in half (length wise) Warm a cooking pan over medium/low heat. Once warm add the olive oil to the pan. Add the chickpeas and stir them for about 4 minutes.

Add the nutritional yeast, smoked paprika, garlic granules & cumin and cook it for another 3 minutes. Add salt and pepper to taste. (tip: for extra smoky chickpeas you could use a few drops of liquid smoke) Once done remove the chickpeas from the pan and keep them in a bowl.

To the same pan add the asparagus (optionally with an extra drizzle of oil). And cook this over medium heat for about 3 to 4 minutes or until tender and browned. Make sure to flip it every now and then to ensure an even cook. Sprinkle some salt and pepper to taste at the end

Place a generous amount of the sweet potato mash on your plate. Make a well in the centre of the mash. Add the chickpeas to the center and top it off with the asparagus, walnuts, cilantro & a squeeze of lime. Optionally add other toppings such as tomato, other nuts and seeds & peppers. Enjoy!