Stuffed sweet potatoes with spinach and chickpeas
1
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
Ingredients
Orange sweet potato (kumara)
1 small, (120g)
Green shallot(s)
1 individual, sliced
Fresh lemon rind
½ tsp, finely grated
Curry powder
½ tsp
Baby spinach
1 cup(s), (20g), coarsely chopped
Canned chickpeas, rinsed and drained
⅓ cup(s)
99% fat-free, plain or natural yoghurt, unsweetened
1½ tbs
Flaked almonds
1 tbs, toasted
Sriracha sauce
1 tsp, (optional)
Instructions
1
Place sweet potato on a microwave-safe plate. Pierce potato in a few places to allow steam to escape. Cover and cook on High (100%) for 4 minutes or until tender.
2
Cut potato in half lengthways. Using a spoon, scoop out flesh from sweet potato, leaving a 1cm border around the edge. Place into a medium bowl, season with salt and mash. Add shallots, rind, curry powder and stir to combine. Stir in spinach and chickpeas. Spoon sweet potato mixture into shells.
3
Return shells to microwave-safe plate. Cover and microwave on High (100%) for 1½ minutes or until hot. Top with yoghurt and sprinkle with almonds. Drizzle with sriracha. Serve.
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