Chickpea & Spinach Stuffed Sweet Potatoes
Hearty sweet potatoes filled with a zesty mix of chickpeas, spinach, and warming spices, perfect for a balanced meal any day of the week.
Prep time: 15 minutesCook time: 50 minutesServes: 4
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon lemon juice
1/4 cup tahini
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake directly on the oven rack for 45-50 minutes until tender.
2. In a skillet over medium heat, add olive oil and sauté onions until translucent, about 5 minutes. Add garlic and cook for another 1 minute.
3. Stir in chickpeas, spinach, cumin, smoked paprika, salt, and pepper. Cook until spinach is wilted, about 3-4 minutes.
4. Remove from heat and mix in lemon juice and tahini until well combined.
5. Once sweet potatoes are cooked, allow to cool for 5 minutes, then slice open down the middle and fluff with a fork.
6. Stuff the sweet potatoes with the chickpea-spinach mixture and garnish with fresh parsley.
Storage
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 2-3 minutes until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/chickpea-&-spinach-stuffed-sweet-potatoes
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
