Sweets, Beans & Greens:
Why I can't get enough of this recipe:
Well, first of all, it tastes great. Secondly, I love that I can use the individual recipe components in a variety of ways. For instance, roasted chickpeas are an ideal fiber-rich snack, or could be wrapped up in a whole-grain tortilla with melted cheese and vegetables. Massaged spinach is the perfect simple side dish or can serve as the base of a salad. The tahini sauce could be used as a creamy salad dressing, sauce for grilled chicken, pork or tofu, or tangy vegetable dip.
Vegetarian meals often get a bad rap for falling short in the fullness factor, but this spud dish has real meal satisfaction!
- 2 sweet potatoes
- 1- 8 oz. bag of baby spinach
- 1 Tbsp. olive oil
- ½ juice of lemon
- ¼ tsp. crushed red pepper flakes
- 1/8 tsp. salt
- 2 - 15 oz. can chickpeas (garbanzo beans)
- 2 Tbsp. olive oil
- 1 Tbsp. curry powder
- 1 Tbsp. honey
- 1 tsp. salt
- ¼ cup sesame tahini
- ¼ cup plain non-fat Greek yogurt
- 1 Tbsp. maple syrup
- ½ juice of lemon
- ¼ tsp. salt
- 1 garlic clove
- ¼-1/3 cup water
Baked sweet potatoes.
Preheat oven to 400°F. With a fork, pierce sweet potato skins 5-6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour. If you are in a hurry, you can microwave the potato as well!
Preheat oven to 425°F. Toss chickpeas with oil, honey, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake for 15-20 minutes. Stir chickpeas and bake another 15-20 minutes until crisp and golden brown.
Place spinach in a gallon plastic bag with lemon, olive oil, salt and crushed red pepper flakes (avoid peppers if you don’t like spicy!). Massage in the bag until the spinach has reduced in size by ½!
With an immersion blender or blender, blend all ingredients. Add more water if you desire a thinner consistency.
Assemble your spud.
Half sweet potato and fill with 1 cup of massaged spinach and ½ cup of roasted chickpeas. Drizzle two tablespoons of tahini sauce to finish.
Nutrition Information per Serving:
Calories: 420; Fat: 10.5 grams; Sat fat: 1.5 grams; Carb: 71 grams; Fiber: 13 grams; Protein: 13 grams