Sweet potato with chickpeas and tahini

Gluten free / vegetarian

Serves 2


  • 2 sweet potato’s
  • 1 Tbsp extra virgin olive oil
  • 1 garlic clove crushed
  • ½ red onion chopped
  • 200g chickpeas
  • 2 handfuls of spinach
  • Juice of ½ lemon

To serve

  • 30g Live full fat yogurt
  • 1 Tbsp tahini
  • Juice of ¼ lemon
  • Salt & Pepper
  • 20g pine nuts
  • 40g pomegranate seeds
  • 2 Tbsp Sauerkraut



  1. Pre heat the oven to 180º and bake the sweet potatoes for 45mins-1hour or until the centre is soft.
  2. Meanwhile heat the olive oil in a frying pan over a medium heat.
  3. Add the garlic and onion and fry for 2-3 mins until soft.
  4. Stir in the chickpeas and warm through. Add the spinach to the mixture and allow to wilt.
  5. Add the lemon juice and gently mash the chickpeas until they are slightly crushed.
  6. In a small bowl mix the yogurt, lemon juice and tahini and season with salt and pepper.
  7. Once cooked, cut open the sweet potatoes and fill with the bean mixture. Drizzle over the tahini yogurt and sprinkle with pine nuts and pomegranate seeds.
  8. Serve with the sauerkraut on the side.