Baked Sweet Potatoes with Spinach, Chickpeas and Currants

Easy vegan baked sweet potato is packed full of plant-based high protein toppings.
Credit: Whisk Media Group
Recipe by: Celebrate Health
Average: 3.9 (16 votes)
177 Collected
Prep:  15 minutes
Cook:  1 hour
Serves:  4
The currents add little pops of sweetness, while the chickpeas add crunch, this easy Sweet Potato with gravy recipe is a high protein dinner winner!

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Baked Sweet Potatoes with Spinach, Chickpeas and Currants
  1. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place sweet potatoes on one of the prepared trays and bake for 50-55 minutes, turning halfway through cooking time, or until potatoes are tender. Set potatoes aside to cool for 5 minutes. Place chickpeas on second prepared tray, lightly spray with oil and scatter over the smoked paprika. Roast chickpeas for last 18 minutes of cooking the potatoes until golden and crisp.
  2. Meanwhile, heat olive oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 6-7 minutes or until light golden. Add vinegar and cook, stirring, for 2 minutes or until caramelised. Add garlic and zest and cook, stirring, for 2 minutes or until fragrant. Add spinach and cook, stirring, until spinach is just wilted. Stir through craisins and season with salt and pepper.
  3. Make a long cut along the top of each potato. Gently separate sides and use a fork to lightly mash flesh. Spoon one quarter of the filling into each potato. Top with crispy chickpeas, then drizzle with the Celebrate Health Vegan Gravy. Scatter with coriander before serving.
Tips & Hints:
  • Nutrition claim: chickpeas are a valuable source of plant protein, making this recipe ideal for vegans. One serve of this recipe also contains over 4 serves of your daily target of 5 serves of vegetables.

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