Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms
A hearty vegetarian meal featuring roasted sweet potatoes topped with curry-spiced chickpeas, mushrooms, and wilted spinach, finished with a zesty cilantro-lime yogurt sauce. Perfect for a nutritious and filling dinner.
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.
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.
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.
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.
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.
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.
Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
5 min
- 7.
Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.
