Baked Sweet Potatoes with Watercress, Tahini Sauce and Roasted Chickpeas

Brr, how can we all be putting the heating back on this far into spring?  Not good.  And while the weather makes its mind up, some comfort food is definitely in order, although the healthy version, of course!  Packed with beta-carotene, sweet potatoes also contain significant levels of vitamin C, manganese, copper and vitamin B6.  Add to that fibre and protein-rich chickpeas and vitamin and mineral-rich watercress and pomegranate and this meal is a nutritional powerhouse!  (To make it vegan, just use a dairy-free yogurt.)

Baked Sweet Potatoes with Watercress, Tahini Sauce and Roasted Chickpeas

Serves 4


4 sweet potatoes
30ml olive oil
400g tin chickpeas
2 tsp smoked paprika
85g watercress
1 lemon, zest and juice
60g Greek yoghurt (or vegan alternative)
2 tbsp tahini
Seeds of 1 pomegranate


1. Preheat the oven to 180°C. Wrap each potato in foil, place on a large baking sheet and bake for 40-45 minutes.  They are ready when the centre is soft.

2. Drain and rinse the chickpeas before tipping them into a baking tray.  Sprinkle with the smoked paprika and a pinch of salt, drizzle with the olive oil and place in the oven for 8-10 minutes, or until crispy.

3. Remove the chickpeas from the oven, then stir in the watercress and allow to wilt.

4. Whisk the lemon juice and zest, yoghurt, and tahini together. Season to taste.

5. Split the sweet potatoes lengthways.  Fill with the chickpeas and watercress then drizzle the tahini sauce over and sprinkle with pomegranate seeds.  Serve immediately.

Recipe c/o

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