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Stuffed sweet potatoes with spinach & chickpeas

Stuffed sweet potatoes with spinach and chickpeas

3
Points®
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
1
Difficulty
Easy
The almonds are nice here, but hazelnuts or pecans would also be tasty.

Ingredients

Cooked sweet potato

1 medium, halved

Scallions

1 small, sliced

Lemon zest

½ tsp

Curry powder

½ tsp

Table salt

1 pinch(es)

Baby spinach

1 cup(s), coarsely chopped

Canned drained chickpeas

⅓ cup(s), rinsed and drained

Plain fat free Greek yogurt

2 Tbsp

Sliced almonds

1½ Tbsp, toasted

Sriracha hot sauce

1 tsp, optional

Instructions

  1. Into a medium bowl, scoop out the cooked sweet potato flesh, leaving a 1⁄4-inch border around the edges; reserve the potato skin. To the bowl, add the scallion, lemon zest, curry powder, and salt; use a fork to mash. Stir in the spinach and chickpeas. Fill the potato skin with the potato mixture.
  2. On a microwave-safe plate, place the potato halves. Cover and microwave on High until hot, about 1 1⁄2 minutes. Top with the yogurt and sprinkle with the almonds; drizzle with hot sauce, if using.
  3. Makes 1 serving.

Notes

Either reheat a cooked potato like we did here, or cook one fresh if you prefer.

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