If you’re tired of the same old dinner routine, craving something healthy and flavorful, and happen to have a sweet potato (or three) lying around, look no further! This incredibly easy vegan recipe takes humble sweet potatoes, combines them with protein-packed chickpeas, fresh spinach, and a vibrant tomato sauce, creating a satisfying and delicious meal that even meat-eaters will love.
Ready to ditch the takeout menu and get cooking? Here’s everything you need:
Ingredients
For the Sweet Potatoes:
- 3 medium sweet potatoes
- Olive oil (for baking)
For the Filling:
- 2 cloves garlic, minced
- 200g cherry tomatoes, halved
- 400g canned chickpeas, drained and rinsed
- 2 large handfuls baby spinach
- Salt and black pepper, to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika
For the Topping:
- 1/2 red onion, thinly sliced
- Salt and lemon juice, to taste
- Tahini dressing (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork a few times and drizzle with olive oil. Bake for 40 minutes, or until tender.
- While the sweet potatoes bake, heat olive oil in a large pan over medium-high heat. Add the garlic and cook for 30 seconds, until fragrant.
- Add the cherry tomatoes to the pan and cook for 2-3 minutes, until they start to soften and burst.
- In the meantime, prepare the red onion topping. In a small bowl, toss the sliced onion with salt and lemon juice. Let it marinate while you finish the dish.
- Add the chickpeas and spinach to the pan with the tomatoes and garlic. Cook for 2-3 minutes, until the spinach is wilted.
- Season with salt, pepper, cumin, and smoked paprika. Stir well to combine.
- Once the sweet potatoes are cooked, remove them from the oven and carefully cut them in half.
- Spoon the chickpea and spinach mixture into the sweet potato halves.
- Top with the marinated red onion and drizzle with tahini dressing, if desired.
- Serve immediately and enjoy!
Tips
- You can substitute the tahini dressing with another sauce of your choice, such as balsamic glaze, pesto, or vegan yogurt.
- Feel free to add other vegetables to the filling, such as bell peppers, zucchini, or mushrooms.
- If you don’t have tahini dressing on hand, you can easily make your own by blending together tahini, water, lemon juice, garlic, and a pinch of salt.
- This recipe is easily doubled or tripled to feed a crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This vibrant and flavorful dish is packed with nutrients and fiber, making it a perfect choice for a healthy and satisfying meal. So go ahead, give it a try, and discover a whole new way to enjoy sweet potatoes!
