Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms
This recipe crafts flavorful stuffed sweet potatoes. Sweet potatoes are roasted until tender, then filled with a vibrant mixture of curried chickpeas, browned mushrooms, and wilted spinach. A bright lime-cilantro yogurt sauce adds a creamy, zesty counterpoint, creating a satisfying and wholesome vegetarian meal. It's a nourishing dish packed with aromatic spices and fresh ingredients.
Equipment
- 2 Baking Sheets
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl for sauce
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub sweet potatoes clean, prick them several times with a fork, then rub with 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt. Roast directly on an oven rack for 30-40 minutes, or until very tender.
- While potatoes roast, drain and thoroughly pat dry the chickpeas. Quarter the mushrooms. On a separate baking sheet, toss the chickpeas and mushrooms with 3 tablespoons of olive oil, curry powder, ground cumin, and the remaining 1 teaspoon of kosher salt.
- Roast the chickpea and mushroom mixture in the oven alongside the sweet potatoes for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the mushrooms are browned.
- In a small bowl, combine the Greek yogurt, juice from one of the limes, and the coarsely chopped cilantro for the sauce. Season with a pinch of salt.
- Once roasted, transfer the chickpea and mushroom mixture to a large bowl. Immediately add the baby spinach and toss gently to allow the residual heat to wilt the spinach.
- Carefully slice open each roasted sweet potato lengthwise, being careful not to cut all the way through, and fluff the interior flesh with a fork.
- Generously stuff each sweet potato with the warm curried chickpea and mushroom filling.
- Serve immediately, drizzling with the fresh lime-yogurt sauce and garnishing with whole cilantro leaves and a squeeze from the remaining lime.
Notes
For perfectly tender sweet potatoes, prick them several times before roasting to allow steam to escape and ensure even cooking. When roasting the chickpeas and mushrooms, ensure your baking sheets are not overcrowded; this is key to achieving crispy chickpeas and beautifully browned mushrooms, rather than steaming them. Patting the chickpeas very dry beforehand also aids in crisping. Incorporate the baby spinach into the warm chickpea mixture right before stuffing to gently wilt it while retaining its vibrant color and nutrients. For an elevated flavor profile, consider adding a pinch of chili flakes to the chickpea mixture for a subtle heat, and always taste and adjust the curry powder and cumin. Finish the dish with a generous amount of fresh cilantro and a squeeze of fresh lime juice for brightness.