Main Course  /  Side Dish

Chickpea Spinach Stuffed Sweet Potatoes

Chickpea Spinach Stuffed Sweet Potatoes

Prep time

15 minutes

Yield

2 servings

This recipe combines the earthy sweetness of roasted sweet potatoes with the savory goodness of a chickpea and spinach medley with an extra Spicy EVOO kick, creating a wholesome and satisfying dish.

Top it off with a drizzle of tahini or a dollop of Greek yogurt for that extra creamy touch, and garnish with a sprinkle of fresh herbs like cilantro or parsley to elevate the dish both visually and in taste.

In this recipe

Spicy Red Pepper Olive Oil

Ingredients

  • 2 Medium Sweet Potatoes
  • 1 Can of Chickpeas
  • 3 Tablespoons of Kosterina Spicy EVOO
  • 2 Garlic Cloves, Sliced
  • ½ Teaspoon of Salt
  • ¼ Teaspoon of Pepper
  • ¼ Teaspoon of Cumin
  • ¼ Teaspoon of Paprika
  • 1 five ounce container of Baby Spinach
  • 2 Tablespoons of Hummus
  • 1 Tablespoon of Water

Instructions

  1. 1

    In the oven at 375, bake Sweet Potatoes for 45-50 minutes.

  2. 2

    While Potatoes are baking, in a bowl add Chickpeas, 1.5 Tablespoons of Kosterina Spicy EVOO, Cumin, Paprika, Salt, and Pepper.  Mix to combine before adding chickpeas to a parchment lined baking sheet.  Bake at 375 for 25 minutes, until crispy.

  3. 3

    When there is about 10 minutes of baking time left on your oven, saute spinach in 1.5 tablespoons of Kosterina Spicy EVOO and sliced garlic. Season with a sprinkle of salt and pepper.  Saute until dark green in color.

  4. 4

    Once Sweet Potatoes are out of the oven, cut them in half and use the back of a spoon to push down the middle of the potato to mimic a bowl to fill with your spinach and chickpeas.  

  5. 5

    Top potatoes with Spinach, followed by chickpeas.  In a small bowl, mix together hummus and water to make the dressing.  Drizzle on top of potato and serve.

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