Baked potatoes are an absolute classic comfort dish. If you’re looking for something to spice up a classic, this sweet potato variation using chickpeas is vegan and totally delicious.
Ingredients
(Serves 2)
- 2 large sweet potatoes
- 1 15-oz can chickpeas
- 1 tablespoon olive oil
- 1 tablespoon dried cumin
- 1 tablespoon dried coriander
- Salt and pepper to taste
- 1 cup spinach
- 1 avocado
Instructions
- Preheat your oven to 350 ℉
- Take each sweet potato and prick it with a fork in several places
- Rub a small amount of olive oil into the skins, and then place onto some baking paper on a baking tray and pop in the oven for 40-50 minutes
- Meanwhile, drain and rinse the can of chickpeas
- Add these to an ovenproof dish and then add the dried spices and season with salt and pepper
- Mix these through and then pour over the olive oil and stir
- Place these into the oven for 20-30 minutes
- When you are about 10 minutes away from serving, add the spinach to a pot with some oil and wilt over a low heat
- Chop the avocado in half and add to a bowl
- Mash this with a fork and sprinkle some salt in
- When ready, remove the sweet potatoes and chickpeas from the oven
- Slice the potatoes in half, dollop on the chickpeas and the avocado, and serve with the spinach on the side
