Sweet Potato AirFryer: Chickpeas, Spinach & Quark Dip with Pomegranate Seeds

Looking for a dish that’s healthy, creative, and easy to prepare? Our sweet potato creation combines tender sweet potatoes, savory chickpeas, and fresh spinach with a cooling quark dip. The pomegranate seeds add a delightful twist. Quickly made in the Air Fryer – perfect for flexitarians and food lovers alike! Sweetpotato AirFryer

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Ingredients sweet potato AirFryer

• 2 large sweet potatoes

• 150 g cooked chickpeas (drained)

• 100 g fresh spinach

• 150 g low-fat quark

• 2 tbsp Greek yogurt

• 1 garlic clove (finely chopped)

• 1 tsp olive oil

• 1/2 tsp paprika powder

• 1/4 tsp cumin

• Salt and pepper to taste

• 3 tbsp pomegranate seeds

• Fresh parsley or cilantro for garnish

Instructions sweet potato AirFryer

Cook the sweetpotato

1. Wash the sweet potatoes, prick them with a fork, and rub with olive oil.

2. Cook in the Air Fryer at 200°C (400°F) for 25 minutes, turning halfway through.

Prepare the filling

1. Heat olive oil in a pan and briefly sauté the garlic.

2. Add chickpeas, season with paprika, cumin, salt, and pepper. Roast for 5 minutes.

3. Add spinach and cook until wilted.

Mix the dip

1. Combine low-fat quark with Greek yogurt.

2. Season with salt, pepper, and optional fresh herbs.

Assemble the Dish

1. Remove sweet potatoes from the Air Fryer, make a small cut, and gently press open.

2. Fill with the chickpea-spinach mixture.

3. Top with quark dip, pomegranate seeds, and fresh herbs.

Resumé

This sweet potato creation from the Air Fryer is a true all-rounder: quick, healthy, and incredibly delicious. Whether as a main dish or side, it’s a hit for your flexitarian lifestyle.

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