Recipe - Jacket Sweet Potatoes with Chickpea and Spinach Filling and Tahini Yoghurt

They say that 'clean eating' is one of the three key things to living a healthy lifestyle (I'll go into more detail about them on another post!). So, naturally, I thought this blog wouldn't be complete without a few tried and tested recipes I've used and love that are relatively quick and healthy.

I'm a great fan of experimenting in the kitchen, or taking recipes from elsewhere and making them my own. This one below is one that I adapted from a BBC Good Food recipe - which is delicious as is, but when you don't have all the necessary ingredients, you improvise! This was the result...

Let me know if you end up trying it!

Make it vegan by using dairy free yoghurt!

Jacket Sweet Potatoes with Chickpea and Spinach Filling and Tahini Yoghurt

(Serves 2 - with a little filling left over for tomorrow!)

Ingredients

2 medium sweet potatoes

2 good handfuls baby leaf spinach

For the Filling:

Olive Oil

1 medium garlic clove, finely chopped
½ red onion, finely chopped
½ tsp cumin powder
½ tsp ground coriander
½ tsp turmeric powder
400g can chickpeas, drained

2 (more) good handfuls baby leaf spinach (or however much you want to put in, really)

2 tbsp juice from the chickpeas

3 tbsp lemon juice

Salt and pepper to taste

For the Tahini Yoghurt:

4tbsp greek or natural yoghurt

2 tbsp tahini

10g pine nuts

Salt and pepper to taste

Method

1. Wrap each potato in foil (you can cover the skins in butter first, if you want a slightly unhealthier and non-vegan option - but it is really yummy!) and bake in oven for 35-45mins. Once cooked, take foil off and place under a medium-hot grill for 3-5mins until the skin is crispy.

2. Meanwhile, in a small frying pan, dry toast the pine nuts until golden on a low-medium heat. Remove and place in small dish.

3. Heat 1 tbsp olive oil in frying pan over a medium heat. Add garlic and onion along with the spices and fry until softened (roughly 2-3mins). Then stir drained chickpeas into the mixture. Stir for 1-2mins then add the spinach and leave to wilt.

4. In a small bowl, whisk together the lemon juice, chickpea juice and 1 tbsp olive oil. Add salt and pepper to taste.

5. Add the juice mixture to the chickpea mixture and stir. After a minute turn off the heat and gently mash the mixture with a potato masher so that the chickpeas are slightly crushed.

6. In another bowl, mix together the yoghurt and tahini and add salt and pepper to taste.

7. Place a handful of baby leaf spinach on each plate with the sweet potato on top. Split the potatoes length ways and fill with the chickpea mixture. Dollop the tahini yohgurt on top and sprinkle on some pine nuts.

8. Add more salt and pepper if you fancy, but otherwise, enjoy your meal!

Let me know how you get on!

Love,

Bekah xx