Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

Ingredients

• •2 cans chickpeas
• •8 ounces button mushrooms
• •2 teaspoons curry powder
• •½ teaspoon ground cumin
• •5 tablespoons olive oil
• •1½ teaspoons kosher salt
• •4 medium sweet potatoes
• •5 ounces baby spinach
• •2 whole limes
• •½ cup Greek yogurt
• •½ cup cilantro
• •to taste cilantro leaves

Cooking Instructions

1. 1.

   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.

   5 min

2. 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.

   5 min

3. 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.

   25 min

4. 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 min

5. 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.

   5 min

6. 6.

   Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.

   5 min

7. 7.

   Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.