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Picture of Baked sweet potatoes with whipped feta, spiced chickpeas & green tahini
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2695 kcal 135 %
  • Fat 114 g 175 %
  • Saturated 32 g 160 %
  • Carbs 342 g 114 %
  • Fiber 87 g 350 %
  • Protein 110 g 220 %
  • Cholesterol 153 mg 51 %
  • Sodium 4107 mg 171 %
  • Calcium 1824 mg 182 %
  • Magnesium 517 mg 123 %
  • Potassium 3673 mg 78 %
  • Iron 25 mg 139 %
  • Zinc 15 mg 133 %
  • Phosphorus 1921 mg 274 %
  • Vitamin A 4009 µg 445 %
  • Vitamin C 78 mg 86 %
  • Thiamin (B1) 2 mg 130 %
  • Riboflavin (B2) 2 mg 159 %
  • Niacin (B3) 9 mg 58 %
  • Vitamin B6 3 mg 223 %
  • Folate equivalent (total) 551 µg 138 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 9 mg 60 %
  • Vitamin K 58 µg 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked sweet potatoes with whipped feta, spiced chickpeas & green tahini

Ingredients

  • 4 medium sweet potatoes (we used purple but any will work)
  • 1-2 tbsp olive or rapeseed oil
  • 2 x 400g can chickpeas, or a 700g jar, drained and liquid reserved
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • pinch of chilli flakes
  • 3 limes
  • 150g feta
  • 150g Greek yogurt
  • 3 tbsp tahini
  • small bunch of coriander, roughly chopped, a few whole leaves to serve
  • 1 small garlic clove

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