Stuffed Sweet Potatoes With Curried Chickpeas And Mushrooms Recipes

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STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS AND MUSHROOMS



Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms image

This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even faster.

Provided by Katherine Sacks

Categories     Back to School     Dinner     Vegetarian     Sweet Potato/Yam     Chickpea     Mushroom     Curry     Spinach     Yogurt     Lime     Cilantro     Small Plates

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 450°F. 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
  • Do Ahead
  • Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.

GUACAMOLE-STUFFED SWEET POTATOES



Guacamole-Stuffed Sweet Potatoes image

Love this recipe for stuffed sweet potatoes.

Provided by mady metzger

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 50m

Yield 4

Number Of Ingredients 9

2 medium sweet potatoes
2 teaspoons olive oil, divided
1 cup canned chickpeas, drained and rinsed
1 cup chopped kale
½ teaspoon garlic salt
½ teaspoon ground cumin
¼ medium avocado, diced
⅛ cup chopped fresh cilantro
1 tablespoon guacamole seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
  • Cook in the preheated oven until cooked through and tender, about 25 minutes.
  • Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
  • Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
  • Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 40.1 g, Fat 5.1 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 530.1 mg, Sugar 4.8 g

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