Feta & kale loaded sweet potato served on a plate

Feta & kale loaded sweet potato

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 10 mins Cook: 50 mins


Serves 2

Serve up this sweet potato packed with feta, chickpeas and kale for a healthy lunch or dinner. Topped with pumpkin seeds, it delivers three of your 5-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal422
  • fat15g
  • saturates4g
  • carbs51g
  • sugars19g
  • fibre11g
  • protein15g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 210g can chickpeas, drained
  • 1 small red onion, thinly sliced
  • 2 tbsp red wine vinegar
  • 30g feta, cut into small cubes



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 tbsp extra virgin olive oil
  • pinch chilli flakes
  • 100g kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 tbsp pumpkin seeds, toasted
  • 80g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.

  2. Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.

  3. When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
laurenamy20's picture
14th May, 2019
This recipe contains some really good flavours (the pickled onion is a really great addition). I used one large sweet potato and halved it, this was more than enough for two of us (and my Husband has a big appetite). The chickpeas needed 20 minutes in the oven and I used a tiny bit of olive oil on them (personal preference). My sweet potato had to be finished off in the microwave for a further 10 minutes (obviously dependent on the size you use though).
25th Mar, 2019
Delicious and very well-received! I’ve also discovered how tasty roasted chickpeas are. Larger potatoes probably need about 10 minutes longer cooking.
12th Mar, 2018
Winner. A delicious vegetarian meal. I cooked off the onions once marinated but otherwise followed the recipe.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?