Wondering what to make for dinner? These stuffed sweet potatoes are what you need

Perfect for Meatless Monday, these vegetarian stuffed sweet potatoes are full of flavours and nutrients.

Ingredients

• 2 large sweet potatoes or 4 small
• 1 shallot, finely chopped
• 200g spinach
• 130g full-fat Greek yoghurt
• 200g chickpeas, cooked
• 100g grated mozzarella
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp salt
• ½ tsp cayenne pepper
• Fresh parsley, to serve

Method

1. Using a fork, make holes in the sweet potatoes and bake for 60 minutes at 180°C. Let cool.

2. Cut the sweet potatoes in halves and scrape out most of the inside in a large bowl. Put the potato skins back in the oven for 5 minutes.

3. Meanwhile, fry the shallot in a little bit of olive oil. Add spinach and cook until wilted. Add to the bowl with the sweet potato flesh and add the Greek yoghurt, chickpeas, paprika, oregano, salt and cayenne pepper. Combine well.

4. Fill the sweet potatoes with the mixture and top with grated mozzarella. Bake for 15 minutes, until cheese is golden and bubbly. Top with fresh chopped parsley before serving.