Mediterranean Chickpea and Spinach Stuffed Sweet Potatoes
These Mediterranean Chickpea and Spinach Stuffed Sweet Potatoes are a nutritious and satisfying dish that combines the natural sweetness of roasted sweet potatoes with a flavorful chickpea and spinach filling. This whole food plant-based, oil-free recipe is perfect for lunch or dinner and is packed with Mediterranean flavors.
Ingredients
- 2 medium sweet potatoes
- 1 can 15 oz chickpeas, rinsed and drained
- 2 cups fresh spinach chopped
- ½ cup cherry tomatoes halved
- ¼ cup red onion finely diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- juice of 1 lemon
- salt and pepper to taste
- fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Bake the Sweet Potatoes: Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for about 40-45 minutes, or until tender when pierced with a fork.
- Prepare the Filling: While the sweet potatoes are baking, heat a skillet over medium heat. Add the diced red onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add Chickpeas and Spinach: Stir in the chickpeas, chopped spinach, cherry tomatoes, dried oregano, cumin, salt, and pepper. Cook for about 5-7 minutes until the spinach is wilted and the mixture is cumin, salt, and pepper. Cook for about 5-7 minutes until the spinach is wilted and the mixture is heated through. Remove from heat and stir in the lemon juice.
- Stuff the Sweet Potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Cut them open lengthwise and fluff the insides with a fork. Spoon the chickpea and spinach mixture into each sweet potato. Garnish with fresh parsley if desired.
Notes
Vegan, Gluten-Free, Oil-Free, Whole Food Plant-Based
Notes:
Customize the Filling: Feel free to add other ingredients like olives, artichokes, or feta-style vegan cheese for extra flavor.
Meal Prep: These stuffed sweet potatoes can be made in advance and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Serve with a Side Salad: Pair with a fresh green salad for a complete meal.Nutrition
Calories: 350kcalCarbohydrates: 60gProtein: 12gFiber: 10gSugar: 8g
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