Sweet potato stuffed with feta and kale

• sweet potato↗2
• chickpeas↗

  drained

• red onion↗1

  thinly sliced

• red wine vinegar↗2tbsp tbsp
• feta↗30g g

  cut into small cubes

• granulated sugar↗1 tsp tsp
• olive oil↗1tbsp tbsp
• chili flakes↗
• kale↗100g g
• pumpkin seeds↗1tbsp tbsp

  toasted

• arugula↗

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Prick the sweet potatoes all over with a fork, then place them in a baking dish and bake for 40 minutes. Add the chickpeas to the dish, then bake for another 10 minutes, until the sweet potatoes are completely soft and the chickpeas are slightly browned.

2. 2

   Meanwhile, mix the red onion with the vinegar, a pinch of sugar and salt, and set aside for quick marinating. In another bowl, marinate the feta in olive oil and chili flakes.

3. 3

   When the sweet potatoes are almost done, sauté the kale in a pan with 50 ml of water for 3 minutes until it softens, then season to taste. Cut the sweet potatoes in half, divide them between two plates and top with kale, chickpeas, red onion (reserve the vinegar), marinated feta and toasted pumpkin seeds. Toss the arugula with the remaining vinegar and serve separately.