Stuffed sweet potatoes with spinach & chickpeas
4
Points®
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
1
Difficulty
Easy
Spicy sriracha is optional here, but we love how it balances the sweetness of the potato. Like things milder? Try using just 1⁄4 tsp to 1⁄2 tsp. These Moroccan-inspired spuds are a fabulous way to make sure leftover baked sweet potatoes don’t go to waste, and because it is so easy to prepare, it makes a perfect lunch. If you'd like, you can also make the recipe with freshly baked sweet potatoes. 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 drained chickpeas
⅓ cup(s), rinsed and drained
Plain low fat yogurt
2 Tbsp
Sliced almonds
1½ Tbsp, toasted
Sriracha hot sauce
1 tsp, optional