Chickpea Masala Stuffed Sweet Potatoes
Simple and delicious sweet potatoes stuffed with an easy to make chickpea Spinach Masala.
- 2 medium Sweet Potatoes thoroughly washed
- 1 Pack Deep Indian Kitchen Chickpea Masala
- 1 Small Onion chopped
- 1 Tbsp Coconut Oil
- 1 Cup Fresh Baby Spinach
- 2 Garlic Cloves minced
- 1 Tsp Minced Ginger
- Salt and Pepper to taste (optional)
- Cilantro, Sour Cream, Lemons
Preheat oven to 400 F.
Prepare a Sheet pan with Aluminum foil. Place pre-washed Sweet potatoes on a sheet pan. Using a fork, poke some holes all over the sweet potato.
Bake the sweet potatoes at 400F for 40-50 minutes. Until a fork goes through it easily.
Meanwhile, prepare the Chickpea Masala. In a skillet over medium heat, add the coconut oil. Then add the onions and garlic until they are slightly tender and cooked through for about 3 minutes.
Add the spinach and mix to combine for 1-2 minutes. Once Spinach is wilted, add the deep kitchen chicken pea Masala.
Mix for another 1-2 minutes. Season with salt and pepper according to taste. Cut the baked sweet potatoes in half.
Top each with the chickpea Masala. Garnish with topping options. Enjoy!
Choose thinner sweet potatoes. While baking, the heat will evenly cook even the very center of the thinner potatoes, getting them all hot and caramelized; whereas with the fat potatoes, the outsides will be done well before the centers have a chance to cook through.
Make sure to use a preheated oven - otherwise you'll have increase cooking time.
Baking at a higher temperature will really caramelize the natural sugars in the sweet potatoes.
Garnish with fresh cilantro, sour cream and lemon.
Calories: 427kcal | Carbohydrates: 68g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Sodium: 138mg | Potassium: 896mg | Fiber: 10g | Sugar: 13g | Vitamin A: 33469IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 2mg