Tesco Food Officialのインスタグラム(tescofood) - 2月11日 22時03分

Your #MeatFreeMonday is all dressed up and ready to go with these baked and beautiful sweet potatoes. Big flavours, earthy glamour and very low fuss means you’ll start your week the right way.

Ingredients
2 medium sweet potatoes (about 250g each), halved lengthways
1 tbsp olive oil
400g tin chickpeas, drained, rinsed and patted dry
1 tsp smoked paprika
1 large garlic clove, crushed
1 small red onion, finely sliced
75g spinach
150g 0% fat Greek-style yogurt
2 tsp Harissa paste
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub the sweet potato halves with 1 tsp oil. Place, cut-side down, at one end of a lined baking tray and bake for 10 mins. 2. Meanwhile, in a bowl, mix the chickpeas with 1 tsp oil, the paprika and garlic. Tip onto the other end of the baking tray and roast for 25 mins alongside the sweet potatoes, stirring the chickpeas halfway through cooking.
3. Heat the remaining 1 tsp oil in a frying pan and soften the red onion over a low heat for 5 mins. Add the spinach and 1 tbsp water and stir-fry for 1 min more until the spinach has wilted. Stir in the roasted chickpeas. 
4. Mix the yogurt with the harissa in a small bowl. 
5. Serve 2 sweet potato halves per person, topped with spoonfuls of the spiced chickpeas and spinach, and the harissa yogurt. If taking to work to eat, reheat the sweet potato in the microwave on medium until hot throughout, then serve with the chickpea mix and harissa yogurt.

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