Curried Chickpea Stuffed Sweet Potatoes

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Greek yogurt - 1/2 cup
• Salt and pepper - To taste
• Spinach - 2 cups, chopped
• Chickpeas - 1 can (15 ounces), drained and rinsed
• Curry powder - 2 teaspoons
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Sweet potatoes - 4 medium

Let's Get Started

1. Preheat the oven to 400°F. Prick the sweet potatoes with a fork and place on a baking sheet. Bake for 45 minutes, or until tender.
2. While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the curry powder and cook for another minute, until fragrant.
4. Add the chickpeas and spinach to the skillet and cook until the spinach is wilted. Season with salt and pepper.
5. Cut a slit in the top of each sweet potato and fluff the insides with a fork. Spoon the chickpea mixture into the sweet potatoes.
6. Top each sweet potato with a dollop of Greek yogurt and a sprinkle of fresh cilantro. Serve warm.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 400
• Fat: 10g
• Carbs: 60g
• Protein: 15g
• Sodium: 500mg
• Sugar: 10g