Curry Chickpea Stuffed Sweet Potatoes
These curry chickpea stuffed sweet potatoes are a fun twist on your standard loaded baked potato with curry chickpeas, spinach, and pomegranate.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Entree, Main Dish
Cuisine: Gluten-free, Mediterranean, Vegetarian
Servings: 2
Calories: 463kcal
- 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
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.
Serving: 1potato | Calories: 463kcal | Carbohydrates: 46g | Protein: 10g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 26g | Sodium: 235mg | Fiber: 11.5g | Sugar: 12g