AI-generated imageKale Chickpea and Feta Loaded Sweet Potatoes
Two baked sweet potatoes topped with sautéed kale, cooked chickpeas and feta cheese.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Heat oven to 200°C. Scrub and pierce sweet potatoes, bake 40–50 minutes until a skewer passes easily through the center.
Sweet potato size changes baking time. If a fork does not enter the thickest center easily, roast in additional five-minute increments and test again. Use oven mitts for the very hot tray and skin. - 02
Thinly slice 80 g red onion, toss with 15 ml vinegar and 1 g salt and leave 10 minutes. Wash and chop kale.
- 03
Heat 20 ml oil and sauté kale 3 minutes, add 200 g cooked chickpeas and cook 3–4 minutes until hot. Finish with 15 ml lemon juice and 1 g salt.
- 04
Split the two sweet potatoes, fluff the flesh, top with kale, chickpeas, pickled onion and 60 g feta divided equally; serve hot.
When splitting hot roasted sweet potatoes, open them away from your face to avoid steam. Use 200 g rinsed fully cooked canned chickpeas and check they are hot throughout after sautéing with kale before topping.
Before you cook
Feta contains milk. Use fully cooked canned chickpeas, wash kale and sweet potatoes, and bake potatoes until soft throughout. Refrigerate leftovers in shallow containers within 2 hours at 4°C/40°F or below.
Allergens: milk from feta
Image & source credits
AI-generated image.
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