Stuffed Sweet Potatoes With Curried Chickpeas And Mushrooms Recipe

Name: Stuffed Sweet Potatoes With Curried Chickpeas And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15-ounce) cans chickpeas, drained, rinsed, patted dry; 8 ounces button mushrooms, quartered (about 3 1/2 cups); 2 teaspoons curry powder; 1/2 teaspoon ground cumin; 5 tablespoons olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 4 medium sweet potatoes (about 9 ounces each); 5 ounces baby spinach (about 4 packed cups); 2 limes; 1/2 cup Greek-style plain full- or low-fat yogurt; 1/2 cup coarsely chopped cilantro, plus whole leaves for serving

Servings: persons

2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
8 ounces button mushrooms, quartered (about 3 1/2 cups)
2 teaspoons curry powder
1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
4 medium sweet potatoes (about 9 ounces each)
5 ounces baby spinach (about 4 packed cups)
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
1/2 cup coarsely chopped cilantro, plus whole leaves for serving

1
Preheat oven to 450u00b0F. Toss chickpeas, mushrooms, curry powder, cumin, 2 Tbsp. oil, and 3/4 tsp. salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.
2
Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1/2 tsp. salt and transfer cut side down to another rimmed baking sheet.
3
Roast vegetables and potatoes, rotating pans halfway through and arranging spinach over vegetables during the last 2 minutes of cooking, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.
4
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 4 Tbsp. lime juice, and 1/2 cup chopped cilantro in a blender until smooth.
5
Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in center of potato halves to create a divot.
6
Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
7
Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (15-ounce) cans chickpeas, drained, rinsed, patted dry, 8 ounces button mushrooms, quartered (about 3 1/2 cups), 2 teaspoons curry powder, 1/2 teaspoon ground cumin, and more.

Yes, Stuffed Sweet Potatoes With Curried Chickpeas And Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Sweet Potatoes With Curried Chickpeas And Mushrooms

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