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Sweet Potato 



For 2 servings:

  • 2 medium size sweet potatoes 

  • 1 can chickpeas, drained and rinsed 

  • 1 tbsp olive oil 

  • 2 tsp paprika 

  • 2 cups spinach (60g)

  • 1 garlic clove, minced 

  • 2 tbsp hummus 


Pickled Onions (Optional)

  • 1 red onion, thinly sliced (use a mandolin if you have one)

  • 1/2 cup apple cider vinegar (or red wine vinegar) 

  • 1 tbsp sugar

  • 1 1/2 tsp salt

  • 1 cup hot water (not boiling)


If making pickled onion, you will have to make these a few hours before dinner. 

  1. Stuff all the red onions in the jar of your choice.

  2. In a bowl, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour.

  3. After an hour, cover and store in the fridge for up to three weeks.

Sweet Potato: 

  1. Preheat the oven to 200 degrees C fan-force. Using a fork, pierce a few holes in your sweet potatoes. Then lightly rub them with a little bit of olive oil and then loosely wrap each separately in a piece of foil. 

  2. Place on a baking tray in the oven and bake for approx. 1 hour of until the centre is soft. The bigger the sweet potato the longer they will take to become soft. 

  3. 20 minutes before your sweet potato is finished place your chickpeas on a baking tray lined with baking paper. Toss them with 1 tbsp olive oil, the paprika and a pinch of salt. Mix everything around until the chickpeas are evenly coated. Place in the oven for approx. 20 minutes or until the chickpeas are golden and crispy. 

  4. Meanwhile, in a pan over medium heat add a little bit of olive oil and your minced garlic. Cook the garlic for 1 minute and then add your spinach. Cook the spinach for about 1 minute or until just starting to wilt. I didn't want to cook the spinach for too long as I didn't want it to wilt too much. Set aside until ready to serve. 

  5. Once your sweet potato is done roasting remove from the oven and let sit for about 5 minutes to cool down. Once they have cooled down get a knife and slice down the middle of the sweet potato about 2cm deep (but do not slice all the way through. You just want to be able to peel away the skin so you can get into the flesh of the sweet potato. Whilst keeping the outside skin layer in tacked get a fork and mash up the middle of the sweet potato flesh. 

  6. Now top each sweet potato with your spinach mixture, a generous tbsp of hummus, the toasted chickpeas and top with the pickled onions and a sprinkle of sea salt and cracked black pepper. Enjoy!

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