Chickpea & Spinach Stuffed Sweet Potatoes
Method
Bake the sweet potatoes: Preheat the oven to 210°C. Pierce the sweet potatoes several times with a fork and place them on a baking tray. Bake for 30–35 minutes, or until completely tender when pierced with a knife.
Prepare the chickpea filling: Heat the olive oil in a skillet over medium heat. Add the chickpeas, roasted pepper, garlic, cumin, smoked paprika and coriander. Cook for 4–5 minutes, gently crushing a few chickpeas with the back of a spoon.
Add the spinach: Stir in the spinach and cook for 1–2 minutes until wilted. Remove from the heat and add half the lemon juice. Season with salt and black pepper.
Make the sauce: Whisk the Greek yogurt with tahini, remaining lemon juice and 1–2 teaspoons of water until smooth and creamy.
Assemble: Slice each sweet potato open lengthwise without cutting all the way through. Gently fluff the centre and fill generously with the warm chickpea mixture. Top with yogurt-tahini sauce, feta, pumpkin seeds and fresh parsley.
Vegan option: Replace the Greek yogurt with 80 g unsweetened soy yogurt and the feta with 30 g crumbled firm tofu mixed with 1 tsp nutritional yeast and lemon juice. Soft, naturally sweet potatoes become a satisfying vessel for smoky chickpeas, spinach and roasted peppers. Creamy lemon-tahini yogurt balances the warm spices, while pumpkin seeds and feta add texture and savoury richness.
Nutrition Facts
Per serving
