Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

Ingredients for Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

• 2 (425g) cans chickpeas, drained, rinsed, patted dry

• 230g button mushrooms, quartered (about 525g )

• 2 teaspoons curry powder

• 1/2 teaspoons ground cumin

• 5 tablespoons olive oil, divided

• 1 1/2 teaspoons kosher salt, divided

• 4 medium sweet potatoes (about 250g each)

• 140g baby spinach (about 4 packed cups)

• 2 limes

• 120ml Greek-style plain full- or low-fat yoghurt

• 1/2 cup coarsely chopped coriander, plus whole leaves for serving

How to make Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

Preheat oven to 232°C. Toss chickpeas, mushrooms, curry powder, cumin, 2 tablespoons oil, and 3/4 teaspoons 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 tablespoon oil and 1/2 teaspoons 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 90ml juice. Blend yoghurt, 60ml lime juice, and 1/2 cup chopped coriander 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 centre of potato halves to create a divot.

Spoon vegetables into divots, then top with yoghurt sauce and coriander leaves.

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

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.