Description
Chickpea and Spinach Stuffed Sweet Potatoes are a delightful blend of flavors and textures, making them a perfect choice for any occasion. The sweet potatoes serve as a cozy vessel for a savory filling of chickpeas and spinach, creating a dish that feels both comforting and wholesome.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Juice of 1 lemon
- ¼ cup vegetable broth
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 4 tablespoons tahini
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the sweet potatoes, prick them with a fork, rub with olive oil, and sprinkle with salt.
- Heat olive oil in a skillet, sauté diced onion until translucent, then add minced garlic.
- Add chickpeas, cumin, and paprika to the skillet, cook for 2-3 minutes, and mash half of the chickpeas.
- Remove sweet potatoes from the oven, slice them lengthwise, and mash the insides.
- Stuff the sweet potatoes with the chickpea-spinach mixture, drizzle with tahini, and garnish with herbs.
- Return to the oven for about 10 minutes to warm through.
Notes
- Choose firm sweet potatoes free of blemishes.
- Adjust spices to taste.
- Store leftovers in an airtight container for up to three days.
- Feel free to customize the filling with other beans or grains.
- Prep Time: 15-20 minutes
- Cook Time: 45-60 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350-400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10-12g
- Protein: 12-15g
- Cholesterol: 0mg