MediterraneanVegetarian approx. 35 min 2 servings
A warm, colourful bowl with spiced sweet potato, roasted chickpeas and a fresh lemon yoghurt sauce.
Ingredients
- 1 medium sweet potato, approx. 350 g
- 1 pack cooked chickpeas, approx. 230 g drained weight
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp salt
- Black pepper to taste
- 65 g baby spinach
- ½ cucumber
- 1 tbsp pumpkin seeds
Lemon yoghurt
- 150 ml plain Greek yoghurt
- 1 tbsp lemon juice
- ½ tsp finely grated zest from a washed lemon
- 1 small garlic clove, finely grated
- 1–2 tbsp water, depending on desired consistency
- A pinch of salt
Instructions
- 1Preheat the oven to 225 °C (conventional) or 200 °C (fan).
- 2Wash the sweet potato and cut it into cubes of about 2 cm. Rinse the chickpeas and dry them thoroughly.
- 3Place the sweet potato and chickpeas on a baking tray lined with baking paper. Toss with olive oil, paprika, cumin, salt and black pepper. Spread out in a single layer.
- 4Roast in the middle of the oven for 25–30 minutes, turning halfway through. The sweet potato should be soft and nicely coloured.
- 5Stir together the ingredients for the lemon yoghurt. Thin with water to the desired consistency.
- 6Cut the cucumber into pieces. Divide the spinach and cucumber between two bowls. Add the warm sweet potato and chickpeas.
- 7Top with lemon yoghurt and pumpkin seeds. Serve immediately.
Tips
- For a vegan version, choose an unsweetened plant-based yoghurt and adjust the lemon to taste.
- For more bite, add cooked wholegrain bulgur or quinoa.
Allergy information
The basic recipe contains milk. Bulgur contains gluten if chosen as a side. Check the contents of any substitute products.
General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.
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