Curry Chickpea Stuffed Sweet Potatoes

Loaded baked sweet potatoes are one of my go-to meals when I am not really in the mood to cook. You can really load them up with just about anything which is why I love them so much! Plus, sweet potatoes happen to have a lot of great nutrients like potassium, vitamin A, and vitamin B6. My standard loaded sweet potato has black beans, sautéed spinach, avocado/guacamole, salsa, cheese, sour cream, and hot sauce. Last weekend, I was inspired to whip up a Mediterranean version and came up with these curry chickpea stuffed sweet potatoes. I had the oven on since I was roasting up some other vegetables and roasted up a couple of potatoes as well. If I want to make this in less than 30 minutes, I’ll just microwave the potato.

My shopping list always includes sweet potatoes, spinach and beans so I am already halfway to making a meal like this one! I am currently obsessed with pomegranate and have been using them a lot in salads of late. I thought they would be a fun addition here since they pair well with other Mediterranean flavors. The chopped pistachios were a last minute add-on, but I loved them! They add just a bit of crunch and really round out these potatoes. I just love meals like this one that are healthy and super simple. Healthy meals don’t have to take forever to make!

More Sweet Potato Recipes You’ll Love

• Spicy Asian Style Sweet Potato Noodles
• Vegan Loaded Sweet Potatoes
• Vegan Peanut Curry with Chickpeas and Sweet Potato
• Southwest Sheet Pan Dinner

Curry Chickpea Stuffed Sweet Potatoes

Created by: Deborah Murphy

Course Entree, Main Dish

Cuisine Gluten-free, Mediterranean, Vegetarian

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

2

These curry chickpea stuffed sweet potatoes are a fun twist on your standard loaded baked potato with curry chickpeas, spinach, and pomegranate.

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Ingredients

  

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• For the Potatoes:2 sweet potatoes halved
• 1 tablespoon olive oil
• Salt and Black Pepper
• For the Chickpea/Spinach Filling:1 tablespoon olive oil
• 1 can chickpeas drained
• 2 teaspoons curry powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 5 oz. bag baby spinach leaves
• Dash of salt and ground black pepper
• To Serve:Yogurt pomegranate seeds, chopped pistachios, cilantro, lime

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Slice sweet potatoes in half lengthwise. Rub with olive oil and arrange cut side down on a baking sheet. Sprinkle with salt and pepper. Bake for 35-40 minutes or until tender when poked with a fork.
• OPTIONAL: You can also just cook the sweet potatoes in the microwave rather than roasting for faster prep.
• Add olive oil and chickpeas to a skillet. Stir in curry powder, smoked paprika, and garlic powder. Sauté for 5-7 minutes or until chickpeas are starting to lightly browned.
• Stri in the spinach and cook until wilted. Add salt and pepper to taste.
• To assemble, add 1 potato to a plate and add 1/2 of the chickpea/spinach mixture. Top with a dollop of plain yogurt, pomegranate seeds, pistachios, and cilantro. Serve with a lime wedge.

Nutrition

Serving: 1potato | Calories: 463kcal | Carbohydrates: 46g | Protein: 10g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 26g | Sodium: 235mg | Fiber: 11.5g | Sugar: 12g

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