I’m pleased to share another recipe with you today for Phase 2 of the Sugar-Free Challenge! (My Indian Chickpea Curry, which I posted the day before yesterday, is also Phase 2-compliant.) My book Zuckerfrei: Die 40-Tage Challenge also includes a baked sweet potato recipe (“Ofen-Süßkartoffel,” p. 102); here, we add creamy sautéed spinach and savory roasted chickpeas. 

I’ve always loved the combination of sweet potato, spinach, and roasted chickpeas, so I thought: why not just combine all of ‘em?! Here’s the recipe I came up with – feel free to swap out the cream with a vegan alternative:


Baked Sweet Potatoes with Spinach & Roasted Chickpeas

Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time
Passive Time
  • 2 sweet potatoes
  • 220 g chickpeas
  • 8 tbsp olive oil*
  • salt*
  • pepper*
  • 1 tbsp thyme* dried
  • nutmeg*
  • 125 g leaf spinach
  • 200 g cream
  1. Preheat oven to 200°C on the fan setting. Wash sweet potatoes and prick them all around with a fork. Brush sweet potatoes with 2 tbsp olive oil, place on a baking tray, and bake in preheated oven for about 45 minutes.
  2. Add drained chickpeas to a bowl with salt, pepper, thyme, and 4 tbsp olive oil and mix together thoroughly. Distribute seasoned chickpeas over a baking tray lined with baking paper and bake for 30 minutes in preheated oven. Turn pan halfway through roasting time.
  3. Sort, clean, wash, and spin-dry spinach leaves and remove coarse stems. Heat 2 tbsp olive oil in a pan over medium heat. Add spinach and gently sauté. Add cream and simmer for about 3–4 minutes. Season with salt, pepper, and nutmeg.
  4. Remove sweet potatoes and chickpeas from oven. Cut sweet potatoes lengthwise, press halves apart slightly, and distribute over two plates. Fill sweet potatoes with spinach mixture and top with chickpeas.
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Enjoy! :-)

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