Wash the sweet potatoes, cut away the bad spots and prick all around with a fork. Put the sweet potatoes on a baking tray covered with baking paper and bake for about 45 minutes.
Meanwhile you can prepare the rest:
Cut off or “bend” the lower part of the asparagus. Wash the asparagus thoroughly. Toss in a bowl with a little olive oil, salt and pepper and set aside.
Wash and drain the chickpeas in a sieve. Then place them in a bowl and season with paprika, salt, pepper, cumin and olive oil and mix well.
Dice the red onion and place it in a bowl.
Put the avocado in a bowl with the juice of half a lemon. Season to taste with salt and pepper. Slice the yellow chilli and garnish the guacamole with it.
While the sweet potatoes are still in the oven, put the asparagus and chickpeas on the baking tray and cook for another 10-15 minutes.
Remove everything from the oven and let it cool down. Cut the sweet potatoes in half and fill with all the ingredients. En Guete!