Details

Parent Category: Przepisy

Ingredients for 2 servings:

• Sweet potatoes – 400g (2 small pieces)
• Chickpeas from a jar – 200g
• Olive oil – 10g (1 tablespoon)
• Spinach – 80g
• Tomato – 60g
• Feta – 100g
• Spices: ½ teaspoon salt, 1/3 teaspoon pepper, 1 teaspoon cumin, ½ teaspoon sweet paprika, 1/3 teaspoon chili, ½ teaspoon smoked paprika

Preparation:

Preheat the oven to 200 degrees. Wash the sweet potatoes thoroughly, cut them in half lengthwise and place them on a baking tray with the cut side up, and make shallow cuts in the flesh with a knife. Season with salt, pepper and drizzle with olive oil. Place in the oven and bake for about 40-50 minutes (depending on the size of the sweet potatoes).

In the meantime, prepare the filling. In a frying pan, fry the drained chickpeas and spices: cumin, sweet paprika, smoked paprika and chili in a spoonful of olive oil. Fry, stirring, for about 2 minutes. Add the tomatoes and bring to the boil. Add the spinach and mix. Cook for about 2 minutes.
Remove the baked sweet potatoes from the oven, scoop out the flesh and transfer it to the filling in the pan. Heat together for about 2 minutes, stirring occasionally. Season with salt and pepper.

Spread the prepared filling over the hollowed-out sweet potatoes. Sprinkle the top with chopped feta. Place in the oven and bake for about 5-7 minutes using the grill function or until the feta is lightly browned.

A portion has 519 kcal
Protein 19.5g
Fats 19g
Carbohydrates 55g