Preheat your oven to 400°F (200°C).

Scrub your sweet potatoes and make sure you’ve rid them of any dirt, and then pierce them with a fork and place them on a baking sheet. Bake in the oven for about 45 to 60 minutes or until they are tender and can be easily pierced with a fork.

While you wait for the sweet potatoes to bake you can heat a skillet over medium heat with a bit of olive oil. Then add the minced garlic and sauté for 1 to 2 minutes until its fragrance starts filling your kitchen.

Then add the chopped spinach to the skillet and cook for 2 to 3 minutes until it wilts down.

Stir in the drained chickpeas, diced tomatoes, nutritional yeast, dried oregano, salt and pepper. Cook for another 5 to 7 minutes allowing the flavours to combine and the mixture to heat through.

Once the sweet potatoes are done remove them from the oven and let them cool slightly. Slice them open lengthwise and fluff the insides with a fork.

Spoon the spinach and chickpea mixture onto each sweet potato dividing it evenly.

Serve your Vegan Spinach and Chickpea Stuffed Sweet Potatoes with a side of steamed broccoli or your favourite leafy greens for added healthy nutrients for bones.