Description
Mediterranean magic meets comfort food in these chickpea & spinach stuffed sweet potatoes, delivering a nutrient-packed meal brimming with global flavors. Hearty ingredients combine effortlessly, promising a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 medium sweet potatoes
- 1 can (15 ounces/425 grams) chickpeas, drained and rinsed
- 2 cups fresh spinach (or kale)
Seasoning and Spices:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Toppings (Optional):
- 1/4 cup crumbled feta cheese (or dairy-free alternative)
- 2 tablespoons tahini or Greek yogurt
- 1 tablespoon chopped fresh parsley or cilantro
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat the oven to 400F (200C) and prepare a baking sheet with parchment paper.
- Clean sweet potatoes thoroughly, then create multiple fork punctures across their surface to allow steam release during roasting.
- Massage potatoes with olive oil, seasoning generously with salt and pepper for enhanced flavor profile.
- Position potatoes on prepared baking sheet and roast for 45-50 minutes until easily pierced with a fork and interior becomes soft and creamy.
- While potatoes roast, heat olive oil in a large skillet over medium temperature.
- Sauté minced garlic for 30 seconds until aromatic and golden, releasing its robust essence.
- Introduce chickpeas into the skillet, incorporating cumin, paprika, turmeric, salt, and pepper for a complex spice blend.
- Allow chickpeas to cook for 6-7 minutes, stirring intermittently to develop a crispy exterior and golden-brown texture.
- Integrate fresh spinach leaves, stirring until completely wilted and vibrant green, approximately 2 minutes.
- Finish the chickpea mixture with a fresh lemon juice squeeze, ensuring thorough integration of flavors.
- Remove skillet from heat and set aside the prepared filling.
- Extract roasted sweet potatoes, carefully slice open lengthwise, and gently fluff interior with a fork.
- Generously distribute the chickpea-spinach mixture into each potato’s cavity.
- Embellish with crumbled feta, drizzle tahini, sprinkle fresh herbs, and optional red pepper flakes for additional zest.
- Serve immediately while warm, presenting a nutritious and satisfying culinary creation.
Notes
- Swap chickpeas with white beans or lentils for variety in protein and texture.
- Use nutritional yeast instead of feta to make the dish completely vegan and dairy-free.
- For extra crispiness, broil the stuffed sweet potatoes for 2-3 minutes after filling.
- Roast potatoes and prepare chickpea mixture ahead of time, storing separately in refrigerator for quick assembly later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 10 mg