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Ingredients
- 4 large sweet potatoes (about 500g)
- 1½tbs rapeseed oil
- 200g kale, leaves torn from the stem
- 1 garlic clove, finely minced
- ½tsp chilli flakes
- 1tbs pumpkin or sunflower seeds, toasted
- Small handful of alfalfa sprouts (about 50g)
- 200g chickpeas
- Sea salt and freshly ground black pepper
- 8tbs natural probiotic yoghurt
- 1tbs sriracha sauce
Preheat the oven to 200 degrees/Gas Mark 6. Place the potatoes on a baking tray and drizzle with a tablespoon of rapeseed oil. Bake in the oven for 45 minutes, or until tender when pierced with a fork.
Meanwhile, heat the remaining rapeseed oil in a large frying pan over a medium-high heat. Add the kale and fry for three to four minutes, until wilted and tender.
Mix the yogurt and sriracha sauce together and set aside.
Stir through the garlic and chilli flakes, and season. Slice open the baked sweet potatoes. Top with the kale, a dollop of the yogurt mix, a sprinkle of seeds, chickpeas and some alfalfa sprouts.
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