Roasted Sweet Potato With Curried Chickpeas, Baby Spinach, Organic Cultured Soy Yoghurt & Pink Pickled Onions

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large saucepan.

STEP 2

Prick 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 roat 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.

STEP 3

To 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.  

STEP 4

Remove 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!