Baked sweet potato recipe for a healthy lunch or alternative family meal.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 40 minutes
    • Greek
    • Gluten Free
    • Vegetarian

    Baked Sweet Potatoes with Chickpeas, Spinach and Houmous Yoghurt

    Recipe Information

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    4 medium Sweet Potatoes

    1 tin Chickpeas

    70g Spinach Leaves

    1 small Red Onion

    1 large Clove Garlic

    Juice of 1 Lemon

    30ml Rapeseed Oil

    40g Greek Yoghurt

    40g Classic Houmous

    1 tsp Paprika

    1 pack Pomegranate Seeds

    20g Sunshine Selection Seeds

    Sea Salt and Black Pepper


    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Wash the potatoes then prick with a fork and bake in the oven for about 45 minutes until tender when squeezed.

    Mix the yoghurt, houmous and paprika in a bowl and put to one side.

    Cut the onion in half and peel then chop finely.

    Peel the garlic and chop finely. Sauté the onion in half the oil in a large frying pan for a couple of mins on a low heat.

    Add the garlic and cook for another minute.

    Drain the chickpeas and add to the pan and heat through, mashing the chickpeas a bit with a masher as you cook, then add the lemon juice and the rest of the oil.

    Then add the spinach leaves and cook until slightly wilted, seasoning with salt and pepper.

    Cut the cooked sweet potatoes in half.

    Divide the chickpea mixture between them and spoon over the houmous yoghurt.

    Sprinkle over the seeds and pomegranate and serve.