BAKED SWEET POTATO WITH LEMON TAHINI DRIZZLE BY HIPPIE LANE

Jacqueline Alwill

Brown Paper Nutrition

I had the pleasure of meeting the beautiful Taline Gabriel of Hippie Lane (after years of girl crushing!) recently. What a goddess in person and with her food, wow, everything that walks out of her kitchen is something else. I feel so honoured to share with you one of Taline’s insane recipes this week on the blog, one for cooler nights as we move out of winter and into the spring, with nutrition a plenty. The lemon tahini drizzle is out of this world, but I’ll not spoil it anymore for you, go ahead and try for yourselves. Enjoy!!!!

BAKED SWEET POTATO WITH SPINACH CHICKPEAS AND LEMON TAHINI DRIZZLE

(Serves 2, 45 mins, VGN, DF, GF, RSF, NF)

Ingredients

Sweet Potato

2 medium sweet potatoes, halved lengthways

1 tbsp coconut oil

1 tsp thyme leaves

1/4 tsp sea salt

Sauteed Spinach and Chickpeas

2 bunches english spinach, chopped (1inch thickness)

1-2 tbsp grapeseed or olive oil

1 onion, finely diced

2 garlic, crushed

1 tbsp lemon juice

1/2 cup (80g) cooked chickpeas

½ tsp sea salt (or to taste)

¼ tsp pepper

Lemon Tahini Drizzle

1/2 cup (110g) tahini

1/2 cup (120ml) water 

1 garlic clove, crushed

1 lemon, juice extracted

1/4 tsp sea salt (or to taste)

1/4 tsp paprika (optional) 

Method

Sweet Potato

– Preheat oven to 170C.

– Combine 1 tbsp coconut oil with thyme leaves and salt, and massage over sweet potato halves.

– place on a oven tray lined with baking paper and pop in the oven for 25-30 minutes or until cooked through.

Sauteed Spinach and Chickpeas

– Rinse spinach thoroughly.

  • Bring a large saucepan of water to boil and add chopped spinach allowing to boil for 2-3 minutes or until leaves are just tender.
  • Drain spinach and with a firm squeeze, remove the water from spinach. You can use your hands or a tea towel to drain the water.
  • Heat oil in fry pan over medium heat.
  • Add onion and sauté for 2-3 minutes or until translucent and fragrant.
  • Add garlic, stirring.
  • Fold through chopped spinach.
  • Add chickpeas and stir till warmed.

– Season with salt, pepper and lemon juice and remove from heat.

Lemon Tahini Drizzle

– Place tahini and water in a bowl and mix vigorously with a fork.

– Add garlic, lemon juice, salt and paprika and mix well.

– When sweet potato is ready, remove from oven and arrange on a serving board.

– Scoop sautéed spinach mix over sweet potato.

– Drizzle with lemon tahini dressing

– Serve immediately with a side of lemon.