This spinach/chickpeas/kale/sweet potato recipe is hands down one of my favorite things to make ( and eat :) ). Why? Well, it’s quick to put together and 2-3 potatoes lasts the entire week ( which is great if you’re constantly on the go like me and have little time to prepare lunch/dinner each day) and it’s healthy for you! Try out this vegetarian stuffed sweet potato recipe: 

 

 

 

 

The Rundown

  • Prep time: 15 mins
  • Cook time: 60-70 mins.
  • Servings:  4-6

 

 

What You’ll Need

  • 2-3 large sweet potatoes
  • 1/4 minced sweet onion
  • 2 1/2- cups of baby spinach
  • 1/2 cup of kale
  • 1/2 cup of cooked chickpeas
  • 1/3 cup almond milk
  • 1/4 cup light sour cream
  • 1 1/2 ounce light cream cheese
  • 1 tbsp butter
  • salt, pepper & garlic powder to taste

 

What You’ll Do

  • Cut the potatoes in half then bake the sweet potatoes for 60 mins ( or until tender) at 350°
  • While the potato is baking, sauté the butter, onions for about 2 mins then add spinach & kale and heat for another 2-3 mins then set aside
  • Once potatoes are baked and cooled for 5-10 mins, scrape out the inside of the potato making sure to leave enough so it can still stand on it’s own
  • In a separate bowl add in the potato scrapings, sour cream, almond milk, cream cheese and spinach/kale/onion mix and mash it all together
  • Once all mixed with preferred consistency, scoop into shelled potato skins and drizzle with olive oil
  • Bake again for 10-5 mins
  • Take out, let cool & enjoy!
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