These stuffed sweet potatoes are a delicious and nutritious meal that's perfect for a weeknight dinner or a special occasion. The combination of tender sweet potatoes, savory chickpeas, earthy spinach, and sweet-tart pomegranate seeds creates a symphony of flavors and textures that will delight your taste buds. Plus, they're easy to make and customizable with your favorite toppings.
Ingredients: 4 medium sweet potatoes. 1 can 15 ounces chickpeas, drained and rinsed. 2 cups fresh spinach, chopped. 1/2 cup pomegranate seeds. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. Optional toppings: Greek yogurt, chopped cilantro, crushed red pepper flakes.
Instructions: Preheat the oven to 400F 200C. Scrub the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper. Bake the sweet potatoes for 45-60 minutes, or until tender when pierced with a fork. While the sweet potatoes are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to brown. Stir in the chopped spinach, ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, until the spinach wilts. Remove the skillet from heat and stir in the pomegranate seeds. Once the sweet potatoes are done baking, carefully slice them open lengthwise and fluff the insides with a fork. Divide the chickpea-spinach mixture evenly among the sweet potatoes, stuffing it into the cavities. If desired, top the stuffed sweet potatoes with Greek yogurt, chopped cilantro, and crushed red pepper flakes. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 60 minutes
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