The Best Baked Sweet Potato

For me, a sweet potato is the most comforting meal ever and this one is so easy and so filling. It’s vegetarian but switch the natural yogurt for coconut yogurt and this baby suits a vegan/plant-based diet also!

Serves 2

Ingredients 

2 Sweet Potatoes

400g chickpeas

1/2 onion

1 clove of garlic

Bag of spinach

Avocado

2-3 spring onions

150g Natural Yogurt/Coconut Yogurt

25g Sunflower seeds

25g Pumpkin seeds

10g sesame seeds

50g hazelnuts

1 tablespoon red wine vinegar

1 teaspoon chilli powder 

1 teaspoon paprika

1/2 tablespoon paprika 

1/2 tablespoon mixed herbs

1/4 teaspoon ground coriander

Olive oil 

Coriander 

 

Method

Heat the oven to 180 degrees Celsius. Stab the sweet potatoes a few times all over and drizzle over some olive oil, salt and pepper. Give the potatoes a good rub to coat all of the skin and pop in the oven for about 1 hour and 20/30 minutes (you want the insides to be super soft). 

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*We cooked three as my boyfriend was convinced he’d still be hungry after… he wasn’t!

Sit back and chill for about 50 mins!

In a bowl, pour in the chickpeas and top with 1 tablespoon of olive oil, 1/2 tablespoon paprika and 1/2 tablespoon mixed herbs and stir to coat. Pour on to a baking tray and cook in the oven for about 20 minutes. 

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In a large frying pan add all of the nuts and seeds and turn it to a low-medium heat and let these toast. Keep checking and stir occasionally. This should take 5-10 minutes.

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In a separate frying pan add a tablespoon (ish) of olive oil and to that add the onion and garlic and let this cook for 5 minutes. When this looks good add a bag of spinach to the frying pan. At this point don’t do anything just let us sweat. As it starts to wilt you can stir to incorporate all the onions and garlic. 

In a small bowl mix together the tablespoon of red wine vinegar, teaspoon of chilli powder, teaspoon of paprika and 1/4 teaspoon of ground coriander. This will make a super thick paste. From this add about a tablespoon of olive oil but drizzle this in slowly, stirring as you go as you don’t want it to be too think. After this, add in the yogurt and mix together. 

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Remove the potatoes from the oven and put one on each place. Making a slice down the middle (not all the way). Add 2 spoonfuls of your spinach mixture, half the toasted nuts, a couple of spoonfuls of your spicy yogurt mix and top with the spring onions and a handful of chopped coriander. Add half an avocado on the side for good measure!

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I hope you enjoy this – the soft potato, avo and spinach mixed with the crunchy nuts and seeds just works perfectly!

Let me know what you think!

Love A, x

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