Updated: Nov 7, 2020
Sweet Potatoes are perfect for lunch! I am always looking for new ways to incorporate sweet potatoes into my routine. I've developed this stuffed sweet potato recipe that is full of healthy goodness and will keep you full until dinnertime. It uses roasted red onion, chickpeas and spinach for the stuffing. Topped with chopped walnuts and dried cherries. YUM!
If you try the recipe, please let me know what you think! Follow my blog on Bloglovin.
1 medium to large sweet potato
1/2 red onion, roasted
3/4 cup canned chickpeas, rinsed well, reserve 1/4 cup liquid
1/2 cup frozen chopped spinach
1/4 cup chopped walnuts
1/4 cup chopped dried cherries
Bake the sweet potato until soft! It can take an hour or so depending in the size. I bake it in a 400 degree oven.
Roast the red onion. This can be done in the same 400 degree oven because it will only take 30 minutes. Simply slice the red onion and lay down the onion circles on a baking sheet. Pour olive oil on the onion. Put in the oven, toss after 15 minutes, and cook for another 15 minutes. Done!
While the potato and onion are cooking, chop the cherries and walnuts (if you bought them whole)
Rinse the chickpeas, reserving 1/4 cup liquid. Put them in a pan with the frozen chopped spinach and cook on medium heat for 15 minutes, stirring occasionally.
Once the chickpeas and spinach are heated through, add the roasted red onion. Stir to mix.
Slice open the sweet potato. Using a spoon, depress some of the sweet potato in the middle to make an indentation for the filling.
Spoon the filling on both sides of the potato.
Top with chopped cherries & walnuts. Sprinkle with black pepper to taste.