Stuffed Sweet Potato
Ingredients
1 medium to large sweet potato
1 cup spinach
½ cup chickpeas, drained and rinsed
½ tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon salsa
Spices to taste (salt, pepper, garlic powder, onion powder, paprika)
Instructions
Preheat the oven to 425 degrees.
Using a knife, poke a few holes in the sweet potato then place on a baking tray and bake for 50 minutes.
Place the chickpeas in a small bowl and add the olive oil and spices (don’t forget the paprika) and mix.
Place the chickpeas on a baking tray for 20-30 minutes (depending on how crispy you want them).
Spray a medium skillet with cooking spray then add the spinach to the pan with spices (except for the paprika) and sauté until it turns a little brown.
When the sweet potato is ready, let it cool for about 5 minutes then cut it down the middle (not all the way) and fill it with spinach and chickpeas.
Top with balsamic vinegar then salsa and it’s ready to eat. Enjoy!
