Baked Sweet Potatoes with Whipped Feta and Chickpeas

Name: Baked Sweet Potatoes with Whipped Feta and Chickpeas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 4 medium sweet potatoes; 2 cans canned chickpeas, drained; 150 g feta; 150 g Greek yogurt; 3 tbsp tahini; 1-2 tbsp olive or rapeseed oil; 2 tsp cumin seeds; 1 tsp ground coriander; 1 tsp smoked paprika; 1 pinch chilli flakes; 3 limes; 1 small bunch small bunch coriander, roughly chopped, plus leaves to serve; 1 small garlic clove; 1 to taste salt and pepper

Tender baked sweet potatoes are loaded with creamy whipped feta, smoky spiced chickpeas, and a bright green tahini sauce. It is a colorful vegetarian dinner that feels hearty, fresh, and satisfying without being heavy.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

medium sweet potatoes
4
canned chickpeas, drained
2 cans
feta
150 g
Greek yogurt
150 g
tahini
3 tbsp
olive or rapeseed oil
1 tbsp
cumin seeds
2 tsp
ground coriander
1 tsp
smoked paprika
1 tsp
chilli flakes
1 pinch
limes
3
small bunch coriander, roughly chopped, plus leaves to serve
1 small bunch
small garlic clove
1
salt and pepper
1 to taste

Step-by-Step Instructions

Heat the oven to 180°C/160°C fan/350°F. Prick the sweet potatoes all over with a fork, rub them with a little oil, and season with sea salt. Place on a baking tray and bake for about 40 minutes, or until soft when gently squeezed. For an air fryer, cook at 180°C/350°F for 20-25 minutes, depending on size.

While the potatoes cook, prepare the chickpeas. Toss the drained chickpeas with the remaining oil, cumin seeds, ground coriander, smoked paprika, chilli flakes, salt, and pepper. Spread in a small baking dish or tray. Roast with the sweet potatoes for the final 15 minutes, shaking or stirring halfway through. For an air fryer, cook for about 10 minutes.

Cut 2 limes in half and add them cut side up to the chickpea tray for the last 5 minutes of roasting, until warm and lightly charred at the edges.

Make the green tahini sauce. Blend the tahini, chopped coriander leaves and stalks, garlic, and the zest and juice of the remaining lime. Season with salt and pepper, then blend in 1-2 tbsp water until the sauce is smooth and pourable.