Stuffed sweet potatoes with spinach & chickpeas
5
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(es)
1 medium
Uncooked scallion(s)
1 small
Lemon zest
0.5 tsp
Curry powder
0.5 tsp
Table salt
1 pinch(es)
Fresh baby spinach
1 cup(s)
Canned drained chickpeas
0.333 cup(s)
Plain low fat yogurt
2 Tbsp
Sliced almonds
1.5 Tbsp
Sriracha hot sauce
1 tsp
Instructions
1
Into a medium bowl, scoop out the sweet potato flesh, leaving a 1⁄4-inch border around the edges; reserve the skins. 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 skins 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 sriracha, if using.
3
Makes 1 serving.
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