Chickpeas (canned, drained): 120g (1/2 cup), Sweet potato: 200g (1 large), Spinach: 60g (2 cups, fresh), Onion: 30g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Chili powder: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Lemon juice: 5ml (1 tsp), Greek yogurt (plain, low-fat): 30g (2 tbsp), Feta cheese: 15g (1 tbsp, crumbled), Fresh cilantro: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Wash and dry 200g sweet potato. Pierce several times with a fork. 3. Place on a baking sheet and bake for 45-60 minutes, until tender. 4. Meanwhile, heat 5ml olive oil in a skillet over medium heat. 5. Add 30g diced onion and cook until translucent, about 3 minutes. 6. Add 3g minced garlic and cook for 30 seconds. 7. Add 2g cumin, 2g paprika, 1g chili powder, 1g salt, and 1g black pepper. Stir for 30 seconds until fragrant. 8. Add 120g chickpeas and cook for 3 minutes. 9. Add 60g spinach and cook until wilted, about 2 minutes. 10. Stir in 5ml lemon juice. 11. When the sweet potato is done, cut it in half lengthwise and fluff the inside with a fork. 12. Top with the chickpea and spinach mixture. 13. Serve with 30g Greek yogurt and sprinkle with 15g crumbled feta cheese and 5g chopped cilantro.
