Jacket Potato

4-6 sweet potatoes

Olive oil 

Salt & pepper

15-30 oz chickpeas

5-10 oz spinach

1/2 cup tahini

2-3 Tbsp soy sauce

1 lemon 

1/4 cup maple syrup 

Yummy garnishes: sriracha, feta, toasted sesame seeds

1. Set oven to 395 degrees. For the sweet potatoes, clean thoroughly and poke some holes through their skin with a fork, coat them with olive oil, and sprinkle them with salt and pepper. Put them on a baking sheet in the oven for 45 minutes (or until you can easily put a fork into it).

2. In the meantime, juice your lemon and combine it with the tahini, soy sauce, and maple syrup. Once mixed, add just enough warm water to give it a more "drizzle-able" consistency. 

3. When there is 10 m left to bake the potato, heat some olive oil in a frying pan and add the chickpeas. When the chickpeas are starting to turn golden and popping (5 m), add the spinach plus whatever fun spices you want. I usually do a pinch of cinnamon and cayenne or paprika. Keep the spinach and chickpeas on the stove until the spinach is fully wilted (2-3 m). 

4. When potatoes are ready, slice them length-wise and smash them open flat with a fork. Top each with chickpea-spinach mixture, tahini sauce, sriracha, and any additional toppings you choose. Enjoy!