Stuffed Sweet Potatoes with Spinach and Chickpeas

6
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
1
Difficulty
Easy
These Moroccan-inspired spuds are a fabulous way to make sure extra baked sweet potatoes don’t go to waste.

Ingredients

cooked sweet potato(es)

1 medium

uncooked scallion(s)

1 small, sliced

raw lemon peel

½ tsp, grated

curry powder

½ tsp

table salt

1 pinch

fresh baby spinach

1 cup(s), coarsely chopped

canned drained chickpeas

cup(s), rinsed and drained

plain lowfat yogurt

2 Tbsp

sliced almonds

1½ Tbsp, toasted

Sriracha hot sauce

1 tsp, or to taste (optional)

Instructions

  1. 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.
  2. 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.
  3. Makes 1 serving.

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