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Curry Chickpea Stuffed Sweet Potato | Super simple dinner recipe
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5 from 1 vote

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
Cook Time40 minutes
Total Time45 minutes
Course: Entree, Main Dish
Cuisine: Gluten-free, Mediterranean, Vegetarian
Servings: 2
Calories: 463kcal

Ingredients

  • 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