The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats

Baked Sweet Potatoes with Chickpea and Harissa

I love baked potatoes and feel it is often a comfort food – I like taking traditional foods and mixing it up. Sweet potatoes are a good switch from white potatoes, they release the sugars more slowly so are a good option. I always like to think – where is the protein in a meal and I often try to add in some plant-based protein – in this recipe the protein is the roasted chickpeas, tahini and toasted pine nuts.  Using harissa paste and tahini add a Moroccan flavour that goes really well with the sweet potato. 

As spring is in the air and the days are getting warmer, I like to serve my baked potato with a green salad which combines cold and warm. I have kept it simple with a bed of rocket, some fresh cucumber and spring onions and, as asparagus is just coming into season, I’ve cooked the asparagus in a small piece of butter and salt, microwaved on a low heat for a minute or two and topped the salad with them.  

It is a twist on a traditional baked potato with salad but is simple and delicious! 

Ingredients – serves 2

  • 2 medium sweet potatoes 
  • 400g can of chickpeas 
  • Sprinkle of paprika for roasting the chickpeas 
  • 1/2 tablespoon harissa paste 
  • 1/2 tablespoon tahini 
  • Small handful of chopped parsley 
  • Drizzle of olive oil 
  • Season with salt
  • Small handful toasted pine nuts 
  • 2 spring onions chopped 

Green salad ingredients 

  • Handful of rocket
  • 2 spring onions, chopped
  • ¼ sliced and chopped cucumber 
  • 8 asparagus tips 
  • Small knob of butter 
  • Salt to taste 

Method for Baked Sweet Potatoes with Chickpea and Harissa

  1. Roast the sweet potatoes for 40-45 minutes 
  2. Meanwhile roast the rinsed chickpeas sprinkled with paprika for about 30 minutes or until golden
  3. Once the sweet potatoes are cooked – slice open and scoop out some of the filling and mix with harissa paste, tahini, olive oil, salt and parsley 
  4. Then mix in the roasted chickpeas 
  5. Next scoop the mixture back into the roasted sweet potatoes and top with toasted pine nuts, chopped spring onions and extra parsley
  6. Serve with a side salad of bed of rocket, cucumber and spring onions 
  7. Microwave the asparagus with a small knob of butter and salt – once cooked top the salad. 
  8. And enjoy! 

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