Ingredients
Preparation
Step 1 Preheat oven to 170°C top and bottom heat.
Step 2 Add sweet potatoes Prick all over with a fork. Place on a baking tray lined with baking paper and bake in the oven for 40-45 minutes.
Step 3 Heat the chickpeas and spinach together in a coated pan until the spinach falls apart slightly and nutmeg to taste.
Step 4 Mix the soy yoghurt with tahini, mustard, garlic and paprika powder into a dressing.
Step 5 Cut the baked sweet potatoes in half and scoop them out slightly with a spoon.
Step 6 Add the scooped out sweet potato puree to the chickpea and spinach mixture Stir.
Step 7 Place the filling in the sweet potato halves and sprinkle with dressing if desired.
2 Sweet potatoes (600 g)
240 g Cooked chickpeas
50 g Spinach
Pinch of Salt & Pepper
Some Nutmeg powder
120 g Unsweetened soy yoghurt
25 g Tahini (sesame butter)
1 tsp Mustard (5 g)
Some Garlic powder
Some Hot paprika powder
Some Sesame (optional)