Stuffed Sweet Potatoes with Chickpeas
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Stuffed Sweet Potatoes with Chickpeas

NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 54%
CARBS 71G54% OF CAL
18G FIBER0G ADDED0G INTRINSIC33G OTHER20G TOTAL SUGAR
FAT 16G27% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked sweet potatoes topped with warm Moroccan-spiced chickpeas, fresh greens, herbed yogurt sauce, toasted almonds, and pomegranate seeds. A healthy vegetarian dinner.

mainmoroccanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2-3 medium sweet potatoes- cut in half lengthwise, skin on
  • 1 tablespoon olive oil
  • salt to coat the sweet potatoes *see notes
  • 1 shallot or 1/2 an onion, diced
  • 4 garlic cloves, finely chopped
  • 3 cups (2 14-ounce cans) chickpeas, drained & rinsed
  • 2 teaspoons Ras el Hanout spice blend
  • ¼ teaspoon black pepper
  • 2 teaspoons maple syrup
  • 1 tablespoon lemon juice
  • 2-3 cups tender greens like baby spinach, arugula, or spicy salad greens
  • 1 1/2 cup plain yogurt (we used full fat) or plant-based yogurt (we love Cocojun
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 clove garlic, pressed or grated
  • 2 green onions, finely chopped
  • 1 tablespoon serrano chili or jalapeno chili, minced
  • ¼ teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice (more to taste)
  • 1/4- 1/2 teaspoon salt
PREP
15M
SODIUM
1605MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.