My Sunday Service

Sweet Potato and Lamington Goodness...


whole washed sweet potato


red onion

smashed avocado

Spicy Garlic Roasted Chickpeas:

400g cooked chickpeas (1 tin drained) 1 garlic clove, crushed 1 tsp. cayenne pepper 2 tbsp. maple syrup

1 tbsp. coconut oil

salt, to taste

Tahini Dressing:

2 tbsp tahini

1/4 cup water

2 medjool dates

1 tbsp lemon juice or white wine vinegar

Pinch of salt


1. Preheat oven to 190°C.

2. Using a fork prick 6-7 holes all around the sweet potatoes

3. Place them onto a baking tray and roast for 45-60 minutes or until soft like butter (cooking time may vary depending on the size of potato).

4. While the sweet potatoes roast, spread out cooked chickpeas on sheets of paper towel to dry any excess moisture.

5. Into a bowl add chickpeas, crushed garlic clove, oil, cayenne pepper and a pinch of salt. Toss until well coated.

6. Transfer chickpeas onto a large baking tray. Spread out chickpeas so they are not touching each other.

7. Drizzle maple syrup over chickpeas.

8. Bake for 20 minutes, tossing half way through.

9. Blitz all of the dressing ingredients until silky smooth and delicious.

10. When all of the elements are roasted and ready slice the sweet potatoes open length wise

11. Load in the middle chickpeas, smashed avocado, drizzle on that dressing, top with coriander and slices of red onion.

12. For a final wow... baste the sweet potatoes with the remaining maple juices left over from the chick peas. (Like a sticky maple glaze 🤤)

Dessert Time... Lamingtons 😋


Lemon Sponge:

1 & 3/4 cup self raising flour

1 cup sugar

1/2 cup oil

1tbsp. white vinegar

1tsp. vanilla

1 cup water

lemon zest

pinch of salt

desiccated coconut

Chocolate Icing:

1 tbsp. cacao

1/2 cup powdered sugar

1/4 cup water (add more little by little if needed)

1 tbsp. nutterlex

1 tsp. vanilla

Pinch of salt


1. Preheat oven to 180°C.

2. Sift all the dry ingredients into a large mixing bowl.

3. Followed by the oil, vinegar, vanilla and lemon zest.

4. Now gradually whisk in the water until all the ingredients have combined and are silky smooth.

2. Pour the batter into a greased 27.5 x 17.5 x 3.5cm brownie tray and bake for 30-35 minutes or until golden brown

3. Allow the cake to completely cool before cutting into desired lamington portions.

4. Whisk all of the chocolate icing ingredients into a bowl until a ribbon consistency.

5. Place into a second bowl a layer of the desiccated coconut.

6. Now for the fun part.... take a square of the lemon sponge, dip it into the chocolate icing until all sides are coated, then transfer to the coconut bowl and coat completely.

7. Transfer lamingtons into an air tight container and store in the fridge.




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© 2019 Robyn Louise PTY LTD