In this blog, I wanted to share a recipe for some Easy Chickpea Spinach Stuffed Sweet Potatoes I recently made. This recipe is not only easy to make, but contains some healthful ingredients and is tasty too. I don’t know if you are a fan of sweet potatoes, but I’ve really grown to like them over the last several years. Sweet potatoes are extremely nutritious and are rich in antioxidants and other nutrients that are good for you. Chick peas and spinach are also loaded with nutrients that are beneficial for your body, so when I came across this recipe, I was excited. Give it a try if you are looking for something different and are a sweet potato fan.

Ingredients

4 medium sweet potatoes
1-15 ounce can chickpeas
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
1 cup baby spinach, chopped
1 clove garlic, minced
2 Tbsp tahini or sesame seed oil
Crushed red pepper flakes

INSTRUCTIONS

Preheat the oven to 375 degrees.

Using a fork, prick the sweet potatoes and roast for 45-50 minutes, or until they are tender. Remove from oven and let cool for 5 minutes or so and then cut them in half. Use a fork to fluff the potatoes.

As the sweet potatoes are roasting, drain and rinse the chickpeas and then pat them dry using a paper towel. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika and cumin. Spread the chick peas on a parchment paper-lined baking sheet. Bake for 20 minutes, or until browned.

While the sweet potatoes and chickpeas are roasting, put the remaining olive oil in a large frying pan and heat on medium high setting. Add the spinach and sauté until the leaves start to wilt. Add the garlic and remaining salt and pepper, and cook for an additional minute or so.

Top the sweet potatoes with chickpeas and spinach. Drizzle with tahini or sesame oil. Sprinkle with red pepper flakes to taste. Add additional salt and pepper if desired.

Enjoy!

Barb