Curry Chickpea Stuffed Sweet Potatoes - Slender Kitchen
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Curry Chickpea Stuffed Sweet Potatoes

By Kristen Mccaffrey
  
adapted from: fitnessmagazine.com
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366
Calories 
62g
Carbs 
10g
Fat 
11g
Protein 
13
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

A baked sweet potato makes the perfect base for a meal in my opinion. Whether it's a quick lunch and you stuff it with leftover veggies and cheese, a breakfast topped with a scrambled or poached egg and some wilted spinach, or a complete dinner with some sauteed ground turkey and veggies, it all tastes delicious. It's a bit like a blank canvas, packed with nutrition, that you can build on to make any number of delicious meals. Since I love sweet potatoes in curry dishes, lately I have been making this simple chickpea and coconut curry to stuff into my sweet potato. The combination of the sweet potato and coconut milk is enough to get me every time. Then add some tomatoes, spinach, curry powder, and a hint of sweetness from honey. I am in every time. Vegans can use maple syrup or brown sugar instead of the honey.

Prep Time

Curry Chickpea Stuffed Sweet Potatoes

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 U sweet potatoes
  • 2 tsp. olive oil
  • 2 U garlic cloves, minced
  • 1 tbsp. ginger, minced or grated
  • 1.5 tbsp. curry powder (or to taste)
  • 14 oz. canned diced tomatoes, drained
  • 1 cup canned light coconut milk
  • 1 tbsp. honey
  • 14 oz. canned chickpeas, drained
  • 6 cups spinach
  • 1 tbsp. lime juice
  • Salt and pepper

Nutritional Facts

Serving Size: 
1 potato
Amount Per Serving
Calories 366
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
19%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 522mg
23%
Total Carbohydrate 62g
21%
Dietary Fiber 7g
28%
Sugars 12g
Protein 11g

Directions

  1. Bake or microwave the sweet potatoes until tender.
  2. Meanwhile, add the olive oil to a pot. Add the garlic, ginger, and curry powder. Cook for 1-2 minutes until fragrant.
  3. Add the diced tomatoes, coconut milk, and honey. Bring to a simmer.
  4. Add the chickpeas and spinach. Cook for 3-4 minutes until wilted and warmed though.
  5. Squeeze in lime juice and season with salt and pepper. Serve over potatoes
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