Loaded Sweet Potatoes with Crispy Chickpeas and Lemon Tahini

Loaded Sweet Potatoes with Crispy Chickpeas and Lemon Tahini

Everything-in-one-bowl kind of meal. Soft, sweet baked potato, chickpeas roasted until they crackle, massaged kale, and a lemon tahini dressing that pulls it all together.

It's also genuinely iron-rich, which makes it perfect if you're vegetarian. The chickpeas, kale, pumpkin seeds, apricots, goji berries and tahini all bring iron to the plate, and there's enough lemon in the dressing to help your body absorb it properly.

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Ingredients

Ingredients

For the loaded potatoes

  • 2 medium sweet potatoes
  • 1 × 400g tin chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tsp Mexican seasoning
  • Salt and black pepper
  • 1 large cup shredded kale
  • 6 dried apricots, finely chopped
  • 1 tbsp goji berries
  • 2 tbsp pumpkin seeds

For the lemon tahini dressing

  • 2 heaped tbsp tahini
  • Juice of 1 lemon
  • 2 tsp maple syrup or honey
  • 2–3 tbsp warm water
  • Pinch of salt and black pepper

Method

  1. Preheat the oven to 200°C fan.
  2. Rub the sweet potatoes with a little olive oil and salt, pierce all over with a fork, and place on a lined baking tray. Bake for 20–25 minutes, until soft all the way through.
  3. Meanwhile, pat the chickpeas dry and toss with the olive oil, smoked paprika, cumin, Mexican seasoning, salt and pepper. Spread on a baking tray and roast for 10–15 minutes until crisp. An air fryer works beautifully here too.
  4. Put the kale in a bowl with a drizzle of olive oil and a pinch of salt, and massage for 1–2 minutes until it softens and darkens slightly. This step matters — it's the difference between kale you enjoy and kale you tolerate.
  5. For the dressing, whisk the tahini, lemon juice, maple syrup, salt and pepper together, adding warm water a little at a time until it loosens into a drizzling consistency.
  6. Add the crispy chickpeas, apricots and goji berries to the kale, pour over some of the dressing and toss well.
  7. Split the sweet potatoes open and pile the filling in. Finish with a final drizzle of tahini dressing and a scatter of pumpkin seeds.

Tip: the dressing keeps in the fridge for up to a week and improves everything it touches. Make double

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