Super soft baked sweet potatoes stuffed with spiced chickpeas, crushed pistachios and creamy coconut yoghurt. A cosy plant-based meal that delivers on protein and flavour.
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Serves
2
Sweet Potato
Cooked Chickpeas
White Onion
Garlic Clove
Ground Cumin
Ground Turmeric
Paprika
Chilli Powder
Garam Masala
Vegan Greek Yoghurt
Coconut Yoghurt
Nutritional Yeast
Spinach
Vegetable Stock
Olive Oil
TO SERVE:
Coconut Yoghurt
Fresh Coriander
Crushed Pistachios
Red Chilli
Serves
2
Sweet Potato
Cooked Chickpeas
White Onion
Garlic Clove
Ground Cumin
Ground Turmeric
Paprika
Chilli Powder
Garam Masala
Vegan Greek Yoghurt
Coconut Yoghurt
Nutritional Yeast
Spinach
Vegetable Stock
Olive Oil
TO SERVE:
Coconut Yoghurt
Fresh Coriander
Crushed Pistachios
Red Chilli
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Step 1.
Heat your oven at 200C.
Step 2.
Place the sweet potatoes on a baking tin previously lined with baking paper and drizzle them with olive oil, pinch of salt and pepper. Brush them to evenly coat. Roast them for 40-50 mins until soft and juicy.
Step 3.
While the potatoes roast, dice the onions and mince the garlic. Heat a good glug of olive oil in a pan over a medium heat then add the onion and garlic. Let them cook until softened and brown.
Step 4.
Add the spices and stir to let the flavour infuse. Add the chickpeas and stir again. Add a splash of vegetable stock (the more you add, the creamier and saucier it will be). Add nutritional yeast and spinach and stir until wilted. Let it simmer on a low heat, stirring now and then. The chickpeas should be creamy and not too dry. If they are too dry, add more stock. Leave to simmer until the sweet potatoes are cooked. Finally stir through both types of yoghurts and gently heat through until warm.
Step 5.
To serve, divide the cooked sweet potatoes between plates and slice them open down the middle. Top with the creamy chickpeas, a dollop of vegan yoghurt (coconut or soy), crushed pistachios, coriander, sliced red chilli, and a pinch of salt and pepper.
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