Baked Sweet Potato with Spinach, Chickpeas & Lemon Tahini Drizzle

So excited to share another beautiful recipe from the incredible foodie Taline Gabriel. This is her divine Baked Sweet Potato filled with antioxidant-rich spinach, good-for-you-fat tahini and chickpeas, which are a fantastic vegan protein source. It’s also dairy-free, gluten-free and refined sugar-free. Try this tonight for an easy and affordable weeknight dins!

 

 

Baked Sweet Potato with Spinach, Chickpeas and Lemon Tahini Drizzle

 

Serves: 2

 

Ingredients

 

Sweet Potato

  • 2 medium sweet potatoes, halved lengthways
  • 1 tbsp coconut oil
  • 1 tsp thyme leaves
  • 1/4 tsp sea salt

 

Sauteed Spinach and Chickpeas

  • 2 bunches english spinach, chopped (1inch thickness)
  • 1-2 tbsp grapeseed or olive oil
  • 1 onion, finely diced
  • 2 garlic, crushed
  • 1 tbsp lemon juice
  • 1/2 cup (80g) cooked chickpeas
  • 1/2 tsp sea salt (or to taste)
  • 1/4 tsp pepper

 

Lemon Tahini Drizzle

  • 1/2 cup (110g) tahini
  • 1/2 cup (120ml) water
  • 1 garlic clove, crushed
  • 1 lemon, juice extracted
  • 1/4 tsp sea salt (or to taste)
  • 1/4 tsp paprika (optional)

 

Method

 

  1. Preheat oven to 170C.
  2. Combine 1 tbsp coconut oil with thyme leaves and salt, and massage over sweet potato halves.
  3. Place on a oven tray lined with baking paper and pop in the oven for 25-30 minutes or until cooked through.
  4. Meanwhile, rinse spinach thoroughly. Bring a large saucepan of water to boil and add chopped spinach allowing to boil for 2-3 minutes or until leaves are just tender.
  5. Drain spinach and with a firm squeeze, remove the water from spinach. You can use your hands or a tea towel to drain the water.
  6. Heat oil in fry pan over medium heat. Add onion and sauté for 2-3 minutes or until translucent and fragrant. Add garlic, stirring. Fold through chopped spinach. Add chickpeas and stir till warmed. Season with salt, pepper and lemon juice and remove from heat.
  7. To make the Tahini drizzle, place tahini and water in a bowl and mix vigorously with a fork. Add garlic, lemon juice, salt and paprika and mix well.
  8. When sweet potato is ready, remove from oven and arrange on a serving board.
  9. Scoop sautéed spinach mix over sweet potato. Drizzle with lemon tahini dressing. Serve immediately with a side of lemon.

 

For more info about Taline and her amazing recipe app, visit http://hippielane.com.au/.

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