Stuffed Sweet Potatoes with Spinach and Chickpeas
- Total Time
These Moroccan-inspired spuds are a fabulous way to make sure extra baked sweet potatoes don’t go to waste.
cooked sweet potato(es)1 medium
uncooked scallion(s)1 small, sliced
raw lemon peel½ tsp, grated
curry powder½ tsp
table salt1 pinch
fresh baby spinach1 cup(s), coarsely chopped
canned drained chickpeas⅓ cup(s), rinsed and drained
plain lowfat yogurt2 Tbsp
sliced almonds1 ½ Tbsp, toasted
Sriracha hot sauce1 tsp, or to taste (optional)
- Halve sweet potato and scoop out flesh into a bowl. Add scallion, lemon zest, curry powder and salt to bowl; mash with fork. Stir in spinach and chickpeas.
- Place sweet potato skins on a microwave-safe plate; fill with sweet potato mixture. Cover and microwave on High until hot, about 1 ½ minutes (or bake in oven). Top with yogurt and sprinkle with almonds; drizzle with Sriracha if desired.
- Makes 1 serving.