Description
A delicious and healthy dish featuring sweet potatoes stuffed with chickpeas and fresh spinach.
Ingredients
Scale
- 4 medium-sized sweet potatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups of fresh spinach leaves
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: Crumbled feta cheese
- Optional: Red pepper flakes
- Optional: Chopped parsley or cilantro
- Optional: Sliced avocado
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the sweet potatoes by washing them and placing them on a baking sheet lined with parchment paper.
- Cook the chickpeas and spinach filling by heating olive oil in a skillet, adding garlic, and sautéing until fragrant. Then add chickpeas and cumin.
- Stuff the sweet potatoes with the chickpea-spinach mixture after they are tender.
- Bake the stuffed sweet potatoes for an additional 5-10 minutes.
Notes
- Feel free to customize with your favorite herbs and spices.
- Can be served as a main dish or a side.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg