Roasted Sweet Potato With Curried Chickpeas, Baby Spinach, Organic Cultured Soy Yoghurt & Pink Pickled Onions
Cooking Timeline
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⚡ Critical Path (3 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Preheat oven and prepare saucepan2m
- 2Microwave and roast sweet potatoes21m
- 3Plate and garnish sweet potatoes4m
⚡Critical stepPreheat oven and prepare saucepan
⚡Critical stepMicrowave and roast sweet potatoes
Simmer chickpeas and wilt spinach
⚡Critical stepPlate and garnish sweet potatoes
Nutrition Information
Step-by-Step Instructions
Preheat oven and prepare saucepan
2 minPreheat your oven to 220°C / 200°C fan and take out a large saucepan.
Equipment: oven, large saucepanTemperature: 220°CMicrowave and roast sweet potatoes
21 minPrick the sweet potatoes all over with a paring knife or fork, then microwave them on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potatoes from raw but they will take longer - just slice them in half lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.
Equipment: paring knife, fork, microwave, baking tray, ovenSimmer chickpeas and wilt spinach
7 minTo make the curried chickpeas, simply drain the chickpeas , then add them to your saucepan along with the chickpea curry sauce and simmer on low for 5 minutes. Then add the baby spinach and stir until wilted.
Equipment: large saucepanPlate and garnish sweet potatoes
4 minRemove the sweet potatoes from the oven and slice them open lengthways. Place a sweet potato onto each serving bowl or plate, serve the chickpea curry over the top and then garnish with soy yoghurt and some pickled red onions . Enjoy!
Equipment: serving bowl or plate, knife