Description
Delicious roasted sweet potatoes stuffed with a flavorful mixture of chickpeas, spinach, and garlic.
Ingredients
Scale
- 2 large sweet potatoes
- 1 can chickpeas, rinsed and drained
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and prick them with a fork.
- Place them on a baking sheet and roast in the oven for 45-60 minutes, until tender.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute.
- Add the chickpeas, spinach, cumin, paprika, salt, and pepper, and cook until the spinach wilts, about 3-5 minutes.
- Remove the sweet potatoes from the oven and let cool slightly.
- Slice them open lengthwise and fluff the insides with a fork.
- Spoon the chickpea and spinach mixture generously into each sweet potato.
Notes
Make-ahead tips: Roast sweet potatoes a day in advance and store them in the fridge. For a quicker version, try using an air fryer at 375°F (190°C) for 30-40 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg