Description
These Chickpea & Spinach Stuffed Sweet Potatoes are a flavorful and nutritious meal that’s perfect for a satisfying dinner. Tender sweet potatoes are filled with a savory mixture of chickpeas, spinach, and aromatic spices, then topped with a creamy yogurt drizzle for added richness.
Ingredients
Scale
Sweet Potatoes:
- 4 medium sweet potatoes
Chickpea-Spinach Filling:
- 1 tablespoon olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- Salt and pepper to taste
- Juice of 1/2 lemon
Optional Toppings:
- 1/4 cup plain Greek yogurt or dairy-free alternative
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Bake Sweet Potatoes: Scrub the sweet potatoes, pierce with a fork, and bake for 45–50 minutes until tender.
- Prepare Filling: In a skillet, sauté onion, garlic, chickpeas, spices, and spinach until cooked. Stir in lemon juice.
- Assemble: Slice open sweet potatoes, mash insides, and stuff with chickpea-spinach mixture.
- Finish: Top with yogurt and parsley. Serve warm.
Notes
- This recipe can be made vegan by using plant-based yogurt.
- Enhance with red pepper flakes or tahini for extra flavor.
- Great for meal prep and leftovers.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 370
- Sugar: 9 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg
