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Photo of Sweet potato, spinach and chickpea Buddha bowl by WW

Sweet potato, spinach and chickpea Buddha bowl

Total Time
30 min
10 min
20 min
Chickpeas are full of protein and fibre and provide a pleasant nutty flavour to this hearty meal that can be enjoyed for breakfast, lunch or dinner.


Orange sweet potato (kumara)

300 g, chopped

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)


1 tbs

Lemon juice

1 tbs

Olive oil

1 tsp

Brown onion

1 medium, finely chopped


1 clove(s), crushed

Canned chickpeas, rinsed and drained

75 g, (1 x 125g can)

Moroccan seasoning

3 tsp

Baby spinach

60 g

Sesame seeds

½ tsp, toasted (see tip)


  1. Boil, steam or microwave sweet potato until just tender. Drain and set aside to cool.
  2. Meanwhile, combine yoghurt, tahini and lemon juice in a small bowl. Season with salt and pepper.
  3. Heat oil in a large non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 3–4 minutes or until softened. Add chickpeas and Moroccan seasoning and cook, stirring, for 2 minutes.
  4. Add sweet potato and cook, tossing gently, for 2–3 minutes or until light golden. Add spinach and cook, covered, for 2 minutes or until wilted. Spoon mixture into two bowls. Top with tahini yoghurt and sprinkle with sesame seeds to serve.


To toast sesame seeds, toss them in a small non-stick frying pan over medium heat until golden.Store leftovers in an airtight container in the fridge, with dressing and sesame seeds in separate containers. Reheat potato mixture in the microwave to serve.