Written by Hayley in Gluten Free

This recipe is absolutely gorgeous and loved by all my veggie (and non-veggie) friends. I’ve had several requests to put the recipe up on the blog, so here you go! If you don’t have time to bake the sweet potatoes – whizz them in the microwave for 10 minutes instead. 


Serves 2

2 large sweet potatoes
380g canned chickpeas
2 big handfuls of spinach
1tsp smoked paprika
20g pine nuts

For the creamed cashews:
100g cashews
10 chives chopped into small pieces
2tbsp greek yogurt


  1. Preheat the oven to 190℃ and when it has reached temperature, put the sweet potatoes in for 1 hour.
  2. Whilst the potatoes are baking, heat the cashews in a pan over a medium heat so that they start to lightly brown. Remove from the heat and place the cashews in a blender with the greek yogurt and chives. Blitz into a smooth paste.
  3. Just before the potatoes are done, heat the drained chickpeas in a pan with the paprika, salt and pepper to warm them through.
  4. In another pan heat the pine nuts over a medium heat so that they are lightly toasted.
  5. Put the spinach in another pan and pour enough boiling water over it so that the spinach wilts.
  6. To serve, remove the potatoes from the oven, slice them in half and place on a plate. Add one dollop of the creamed cashews to each half. Top each with the the drained wilted spinach, chickpeas and pine nuts.


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