Stuffed sweet potato with chickpeas

Stuffed sweet potato with chickpeas, tomatoes, spinach and herb yoghurt: an easy oven dish with plant protein, fibre and lots of flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 10 g
• Carbs: 65 g

Ingredients

• 2 sweet potatoes
• 200 g chickpeas
• 150 g cherry tomatoes
• 1 handful of spinach
• 1 tbsp olive oil
• 4 tbsp soya yoghurt
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 tsp paprika
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Wash the sweet potatoes, prick them with a fork and bake for 40–45 min, until soft.
2. Meanwhile, halve the cherry tomatoes. Finely chop the parsley and set it aside for the dip.
3. Fry the chickpeas in the olive oil with the cumin, paprika, salt and pepper until lightly crisp. Add the cherry tomatoes and spinach and cook briefly until the spinach wilts.
4. Stir the soya yoghurt with the lemon juice, parsley, salt and pepper until smooth. Season the dip so it tastes fresh and balanced.
5. Cut the baked sweet potatoes open lengthways and fluff up the inside with a fork. Fill them with the warm chickpea and veg mixture.
6. Serve the stuffed sweet potatoes straight away with the herb yoghurt on top. Finish with a little extra parsley if you like.

Good to know

A meal like this feels like little effort and lots of warmth. The sweet potato turns soft and creamy, the filling savoury and fresh at the same time. Just right for a relaxed evening.

Swaps

Soya yoghurt → unsweetened coconut yoghurt (soya-free, often milder in flavour); chickpeas → white beans (similar fibre, a little softer); spinach → kale (more vitamin K, firmer bite).

Allergens

Contains soya from the yoghurt; chickpeas can cause wind if your stomach is sensitive. For children, season mildly and cook until soft; during pregnancy, the ingredients are fine with good kitchen hygiene and fully heated chickpeas.

Dairy-free recipes