Description
These stuffed sweet potatoes are a hearty, nutritious meal packed with protein from chickpeas and vitamins from spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: Lemon juice for garnish
Instructions
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until tender.
- While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
- Stir in the chickpeas, ground cumin, paprika, salt, and pepper. Cook for another 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice them open and stuff with the chickpea and spinach mixture.
- Serve immediately, optionally drizzled with lemon juice.
Notes
This recipe is vegan, gluten-free, and can be meal-prepped ahead. For added flavor, try incorporating feta cheese if not vegan.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 58g
- Protein: 12g