Description
These Chickpea & Spinach Stuffed Sweet Potatoes are a flavorful and satisfying vegetarian meal. Roasted sweet potatoes are filled with a savory mixture of chickpeas, spinach, and warming spices, then topped with optional creamy Greek yogurt or a drizzle of tahini.
Ingredients
Scale
Sweet Potatoes:
- 4 medium sweet potatoes
Chickpea & Spinach Filling:
- 1 tablespoon olive oil
- 1 small red onion (diced)
- 2 cloves garlic (minced)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 3 cups fresh spinach (chopped)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lemon
Optional Toppings:
- plain Greek yogurt
- tahini drizzle
- chopped parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and pierce them several times with a fork. Roast for 45–55 minutes, or until tender.
- Prepare the filling: In a skillet, heat olive oil over medium heat. Cook red onion until soft, then add garlic. Stir in chickpeas, cumin, smoked paprika, salt, and pepper. Add spinach and cook until wilted. Squeeze lemon juice over the mixture.
- Fill the sweet potatoes: Cut a slit down the center of each sweet potato. Gently mash the insides with a fork. Fill with the chickpea and spinach mixture.
- Finish and serve: Top with Greek yogurt, tahini, or parsley as desired.
Notes
- For extra flavor, roast the chickpeas with spices before adding to the filling.
- You can prepare the filling in advance and reheat when ready to stuff the sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 9g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
