This Baked Sweet Potato with Spinach Chana Masala is a hearty and nutritious meal packed with bold Indian-inspired flavours. The soft, caramelised sweet potato pairs beautifully with the spiced chickpea and spinach curry, creating a dish that is both comforting and satisfying. Vegan and gluten-free, it’s high in plant-based protein, fibre, and essential nutrients, making it a wholesome choice for lunch or dinner. Easy to prepare and bursting with warming spices, this dish is perfect for a cosy meal any day of the week.
Baked Sweet Potato with Spinach Chana Masala: Hearty & Nutritious
This Baked Sweet Potato with Spinach Chana Masala is the ultimate easy and comforting meal, packed with warming spices and nourishing ingredients. The natural sweetness of the soft, caramelised sweet potatoes pairs perfectly with the mildly spiced, juicy chana masala, creating a dish that is both flavourful and satisfying. Each bite is a delicious balance of sweet, savoury, and aromatic spices, making this meal a wonderful way to enjoy a wholesome, plant-based dinner.
This recipe is incredibly straightforward to prepare, requiring minimal effort while delivering maximum taste and nourishment. Simply roast the sweet potatoes until tender, allowing their natural flavours to develop, while preparing the chickpea and spinach masala on the stovetop. The chana masala is made with a rich blend of tomatoes, onions, garlic, ginger, and fragrant spices, creating a dish that is both hearty and satisfying. The addition of fresh spinach not only adds a vibrant colour but also boosts the dish nutritional content.
Perfect for a chilly autumn or winter evening, this warming and nutritious meal can be enjoyed by the whole family or served as a comforting dish to share with friends. Whether you’re looking for an easy weeknight dinner or a healthy, plant-based meal that doesn’t compromise on flavour, this Baked Sweet Potato with Spinach Chana Masala is a fantastic choice. Serve it with a dollop of dairy-free yoghurt, a sprinkle of fresh coriander, and a squeeze of lime juice.
Why You Will Love This Recipe
- Wholesome & Nourishing – Packed with plant-based protein, fibre, and essential nutrients from chickpeas, spinach, and sweet potatoes.
- Easy to Make – A simple recipe that requires minimal effort but delivers maximum flavour.
- Comforting & Warming – The perfect dish for chilly autumn or winter evenings.
- Naturally Sweet & Savoury – The caramelised sweet potatoes balance beautifully with the spiced chana masala.
- Vegan & Gluten-Free – A great option for those following a plant-based or gluten-free diet.
- Meal-Prep Friendly – Make ahead and enjoy as leftovers for a quick and nourishing meal.
- Customisable – Adjust the spice level to your taste, and add your favourite toppings.
- Family-Friendly – A mild and satisfying dish that everyone can enjoy.
I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
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Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 4 medium sweet potatoes
- 260 g spinach leaves
- 3 tomatoes
- 400 g can chickpeas
- 400 g can chopped tomatoes
- 1 onion finely chopped
- 5 garlic cloves – crushed
- 1 tsp garam masala
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1/2 to 1 tsp chilli powder – according to taste
- 1 thumb of ginger
- 400 ml vegetable stock
- 100 g grated creamed coconut
- juice of 1 lemon
- small bunch fresh coriander
- olive oil
- salt & pepper
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Wash the sweet potatoes. Place on a baking tray. Pierce all over with a fork. Drizzle some olive on top. Cook for 30-50mins until soft. Cooking size time will depend on the size of the sweet potatoes.4 medium sweet potatoes
- In the meantime, heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic, followed by garam masala, ground cumin, ground coriander, turmeric, chilli powder and grated ginger. Cook under moderate until onion is soft.1 onion finely chopped, 5 garlic cloves – crushed, 1 tsp garam masala, 1 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1/2 to 1 tsp chilli powder – according to taste, olive oil, 1 thumb of ginger
- Add the can of chopped tomatoes and quartered fresh tomatoes, vegetable stock, grated creamed coconut and spinach. Cook under medium heat until the spinach has wilted.3 tomatoes, 400 g can chopped tomatoes, 400 ml vegetable stock, 100 g grated creamed coconut, 260 g spinach leaves
- Cook for another 10 mins to reduce some of the sauce. Add drained chickpeas. Cook for another 5 mins.400 g can chickpeas
- Season with lemon juice, salt & pepper.juice of 1 lemon, salt & pepper
- Once cooked, split sweet potatoes in half.
- Serve topped with spinach chana masala and a generous handful of chopped fresh coriander leaves.small bunch fresh coriander
Nutrition
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Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/baked-sweet-potato-spinach-chana-masala-vegan-gluten-free/
I cannot wait to see your posts!
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I have made this many times it is absolutely gorgeous!
I am having again tonight!
It is so easy to make
Thanks Kathy. So very glad to hear it. Annabelle
Can this be frozen?
Hi Sarah, yes it can be frozen but I would recommend that you freeze the potatoes and filling separately. Annabelle