Vegan Sweet Potato, Spinach & Chickpea Bake


3 large sweet potatoes, cubed

1/2 cup spinach

1 tin chickpeas

1 clove garlic, crushed

1 onion, chopped

1 cup vegetable stock



Olive oil

1/2 cup grated cheese (or vegan cheese)

4 slices BFree White Sandwich Loaf



  1. Preheat oven to 320 °F
  2. Oil a medium ovenproof baking dish.
  3. In a large pan, heat olive oil and sautee onions and garlic for about 5 minutes or until soft.
  4. Add sweet potato and stock and simmer for about 10 minutes until it starts to soften.
  5. Meanwhile, make the breadcrumbs by blitzing 4 slices BFree bread and remaining herbs using a food processor. Transfer to a bowl, mix in 2 tablespoons of olive oil and the grated cheese and set aside
  6. Add half of the parsley, thyme and spinach to the sweet potato mixture and season.
  7. Add to a baking dish and top with the breadcrumb mixture.
  8. Bake for 45 minutes or until the sweet potato is soft.