Stuffed sweet potatoes with spinach and chickpeas
Orange sweet potato (kumara)
1 small, (120g)
1 individual, sliced
Fresh lemon rind
½ tsp, finely grated
Baby spinach leaves
1 cup(s), (20g), coarsely chopped
Canned chickpeas, rinsed and drained
99% fat-free plain yoghurt
1 tbs, toasted
1 tsp, (optional)
- 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.
- 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.
- 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.