Roasted Sweet Potato With Curried Chickpeas, Baby Spinach, Organic Cultured Soy Yoghurt & Pink Pickled Onions

Method

1. Preheat your oven to 220°C / 200°C fan and take out a large saucepan.
2. Prick the sweet potatoes all over with a paring knife or fork, then microwave them on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potatoes from raw but they will take longer - just slice them in half lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.
3. To make the curried chickpeas, simply drain the chickpeas , then add them to your saucepan along with the chickpea curry sauce and simmer on low for 5 minutes. Then add the baby spinach and stir until wilted.
4. Remove the sweet potatoes from the oven and slice them open lengthways. Place a sweet potato onto each serving bowl or plate, serve the chickpea curry over the top and then garnish with soy yoghurt and some pickled red onions . Enjoy!

Highlighted = a make-ahead base; that's where it goes in.