Spiced Turkey, Chickpea & Cranberry Baked Sweet Potato

A delicious way to use up those Christmas lunch leftovers.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2


  • 2 sweet potatoes medium
  • ½ tin chickpeas
  • 1 tsp smokey paprika
  • 1 tsp cumin
  • 1 tsp all-purpose seasoning
  • 160-200 g cooked turkey
  • 50 g rocket
  • ½ avocado
  • 2 tsp cranberry sauce
  • fresh coriander for seasoning
  • salt and pepper for seasoning


  1. Pre-heat the oven to 220° celsius. Pop the sweet potatoes in the centre of the oven for 45 minutes.

  2. After 20 minutes (the sweet potatoes still have 25m to go), place the chickpeas on a sheet of foil. Sprinkle over the paprika, cumin and all-purpose seasoning, Wrap the foil around the chickpeas, and bake in the oven for 10 minutes.

  3. Remove the parcel of chickpeas from the oven, shred and add the turkey, re-cover/wrap and pop back in the oven for 15 minutes.

  4. Divide the rocket between two plates. Slice the avocado into small cubes and pop to the side. 

  5. Slice the baked sweet potatoes in half, pop on top of the beds of rocket. Top with the spiced turkey and chickpeas, add the avocado and a tsp of cranberry sauce to each. Season to taste with salt and pepper, and a little chopped coriander. Enjoy!