Stuffed sweet potatoes with spinach and chickpeas
1
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
The almonds are nice here, but hazelnuts or pecans would also be tasty.
Ingredients
Cooked sweet potato
1 medium, halved
Scallions
1 small, sliced
Lemon zest
½ tsp
Curry powder
½ tsp
Table salt
1 pinch(es)
Baby spinach
1 cup(s), coarsely chopped
Canned chickpeas (low sodium)
⅓ cup(s), rinsed and drained
Plain fat free Greek yogurt
2 Tbsp
Sliced almonds (unsalted, no oil or sugar added)
1½ Tbsp, toasted
Sriracha hot sauce
1 tsp, optional
Instructions
1
Into a medium bowl, scoop out the cooked sweet potato flesh, leaving a 1⁄4-inch border around the edges; reserve the potato skin. To the bowl, add the scallion, lemon zest, curry powder, and salt; use a fork to mash. Stir in the spinach and chickpeas. Fill the potato skin with the potato mixture.
2
On a microwave-safe plate, place the potato halves. Cover and microwave on High until hot, about 1 1⁄2 minutes. Top with the yogurt and sprinkle with the almonds; drizzle with hot sauce, if using.
3
Makes 1 serving.
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