Sweet potatoes are the ultimate comfort and they are wonderfully versatile. In this fuss free recipe I have teamed them up with a tangy and creamy chickpea, mint and yoghurt filling and layered with chives, coriander and pomegranate for added freshness! They’re also delicious eaten cold and make the perfect take to work lunch!
prep time: 15 minutes cook time: 50 minutes serves: 4
INGREDIENTS
- 4 large sweet potatoes ~ skins left on
- 165g/1 cup cooked chickpeas
- 285g/1 cup unsweetened greek yoghurt
- small bunch of fresh coriander ~ roughly chopped
- small bunch of fresh mint ~ finely chopped
- small bunch of fresh chives ~ finely chopped
- 40g/1/4 cup pomegranate seeds
- juice of half a lemon
- 1/2 Tbsp olive oil
- 1/2 tsp himalayan salt
- black pepper
METHOD
- Preheat oven to 180°C/350°C/gas 4.
- Scrub the sweet potatoes, pat them dry with a tea towel, then rub with a little olive oil and a pinch of salt and black pepper. Roast on a baking tray for about 40-50 minutes.
- In a medium bowl, add the yoghurt, fresh mint, lemon juice and a pinch of salt. Mix together and then add the chickpeas and stir in until coated.
- Once the potatoes are ready, remove from the oven and let them sit for 5 minutes. Then cut them down the middle, ensuring you don’t take the knife all the way through. Pinch the sides gently to open them up and fill with the yoghurt and chickpea mixture.
- Top with the fresh coriander, chives and pomegranate. Serve and enjoy!
NUTRITIONAL BROWNIE POINTS
- Sweet potato contains high levels of the carotenoid beta-carotene, a precursor to vitamin A, which is a key player in immunity. Beta carotene is also a potent antioxidant and free radical scavenger working to protect our DNA from oxidative damage.
References:
- Ross, C.A. (2012). ‘Vitamin A and retinoic acid in T cell-related immunity1,2,3,4’, American Journal of Clinical Nutrition, (5), pp.1166S-1172S.
