Baked Sweet Potatoes with Chickpeas, Spinach and Houmous Yoghurt

Recipe

Baked sweet potato recipe for a healthy lunch or alternative family meal.

Serves: 4 | Prep time: 5 mins | Cooking time: 30 mins

Mediterranean | Gluten Free | Vegetarian | Lunch

Ingredients

• 4 Medium sweet potatoes
• 1 Tin chickpeas
• 70g Spinach leaves
• 1 Small red onion
• 1 Large clove garlic
• Juice of 1 lemon
• 30ml Rapeseed oil
• 40g Greek yoghurt
• 40g Houmous
• 1 tsp Paprika
• 1 pack Pomegranate seeds
• 20g Foodie Market 4 Seed Mix
• Sea salt and black pepper

Method

1. Preheat air fryer to 200°C.
2. Wash the potatoes, then prick them with a fork and place them in the fryer. Bake for 30 minutes until tender when squeezed.
3. While the potatoes cook, mix the yogurt, houmous, and paprika in a bowl and set aside.
4. Spread seeds on some foil with the edges pulled up to make a makeshift bowl and set aside.
5. Peel and finely chop the onion and garlic.
6. Heat a saucepan over medium-low heat, add half of the oil and the chopped onion. Sauté the onion for 3 minutes until softened, then add the garlic and cook for another minute.
7. Drain the chickpeas and add them to the pan, cooking until heated through and softened. Mash some of the chickpeas with a masher or fork, then add the lemon juice and the rest of the oil.
8. Add the spinach leaves and cook until slightly wilted, seasoning with salt and pepper.
9. When the air fryer has 5 minutes left, place the seeds in to toast.
10. Cut the cooked sweet potatoes in half.
11. Divide the chickpea mixture between them and spoon over the houmous yogurt.
12. Sprinkle over the seeds and pomegranate and serve.