Tahini Yoghurt Baked Potato

Tahini Yogurt Baked Potato

This takes a bit of inspiration from my Tel Aviv trip last summer (read all about that trip here). It makes such a tasty dinner and uses up leeks which are in season. You also get a nice protein hit with the seed chickpea topping that also works on salads. You could use a sweet potato if you preferred.

Vegetarian / GF / DF

Serves 2

Ingredients:

2 medium sized baked potatoes (baked at 190 C degrees for about an hour)

1 leek, roughly chopped

200g broccoli spears

5 tbsp olive oil

2 eggs

1/2 a lemon

Small bunch coriander

For the topping:

200g cooked chickpeas

1 tsp chipotle paste

2 tsp olive oil

1/3 tsp garlic powder

3 tbsp sunflower seeds

3 tbsp pumpkin seeds

2 tbsp sesame seeds

Pinch salt

For the tahini yoghurt:

5 tbsp plain yoghurt

3 tbsp tahini paste

Zest of 1/2 lemon and squeeze of juice

Pinch salt

Preheat the oven to 190 C degrees and get the potatoes baked.

In a small baking tray, add the chickpeas, chipotle paste, olive oil and a pinch of salt. Mix and roast at the top of the oven for 25 mins. Then add all the seeds, garlic powder + roast for another 10 mins until all is crispy.

Add the leeks to a baking tray with 2 spoons of olive oil and roast for 15 mins. Then add the broccoli and a little more oil for another 10 mins.

In a small bowl mix together the yoghurt ingredients.

Just before everything is done, fry two eggs!

Slice the potatoes in half and top with yoghurt dip. Stack one side with chickpea mix and the second with the greens, fried egg and a few coriander leaves. Drizzle over a little more tahini, salt, pepper and a squeeze of lemon.

If you like this recipe, check out my other veggie recipes here.