Do you have a family where half the members are meat eaters and half are vegetarians?

This recipe is an easy prep for both and in fact can be easily prepared as a vegan dish.

  Ingredients:

4 x sweet potatoes

4 x handfuls baby spinach

1 x red onion finely chopped

2 x cloves crushed garlic

1 x tin chickpeas

2 x chicken breasts cubed

4 x sundried tomatoes

Chopped parsley

Olive oil

Salt pepper

  Tahini butter:

8 x tbs melted butter. Substitute with vegan butter for a vegan dish

4 x tbs Tahini

3 x tsp soya sauce

1 x tbs maple syrup

Juice of one lime

Method:

Preheat the oven to 180°C.

Rub a little olive oil on the skins of the sweet potatoes and bake in the oven until lovely and soft.

While the potatoes are baking, gently fry the chicken in a little olive oil and season with salt and pepper.

Gently fry the drained chickpeas in a little olive oil until they are slightly crispy on the outside 3-4minutes.

Set the chicken and chickpeas aside and keep warm.

Fry the chopped onion until tender and translucent add the minced garlic and the baby spinach. Allow the spinach to wilt tossing slightly, season. Set aside.

Combine all the sauce ingredients and blend well together, taste and adjust to your pallet.

Once the potatoes are cooked spilt them down the middle taking care to not cut all the way through. Gently press the potatoes open.

Layer the potatoes with the spinach mixture then top with either the chicken cubes or chickpeas.

Drizzle the sauce over the top and sprinkle with chopped sun-dried tomatoes and chopped parsley.

Serve with a side salad and enjoy.