Chickpea & Spinach Stuffed Sweet Potatoes
Roasted sweet potatoes filled with a flavorful mixture of chickpeas, spinach, sun-dried tomatoes, and a hint of lemon. A hearty and nutritious Mediterranean-inspired snack.
Ingredients
- 4 medium Sweet Potatoes
- 1 can Chickpeas
- 5 oz Spinach
- 1/2 cup Sun-dried Tomatoes
- 2 cloves Garlic
- 2 tablespoons Lemon Juice
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Wash sweet potatoes and pierce several times with a fork. Bake for 40-50 minutes, or until soft.
- 3While sweet potatoes are baking, drain and rinse chickpeas.
- 4Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant.
- 5Add spinach and cook until wilted. Stir in chickpeas, sun-dried tomatoes, lemon juice, salt, and pepper.
- 6Once sweet potatoes are cooked, slice them open lengthwise. Spoon the chickpea mixture into the sweet potatoes.
- 7Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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