Sweet potato stuffed with chickpeas, edamame and tahini

Steps

1. Prick the sweet potatoes and bake at 200 °C for 30 minutes (or microwave for 10 minutes) until soft.
2. Wilt the spinach in a pan with the chickpeas and edamame for 3 minutes.
3. Whisk the tahini with the lemon juice, a little water and salt.
4. Split the sweet potatoes, fill with the chickpea mix and drizzle with the tahini sauce.