Stuffed Sweet Potatoes With Curried Chickpeas and Mushrooms
3.6
(18)
Active Time
25 minutes
Total Time
40 minutes
This recipe is part of our Back-to-School Meal Plan featuring five easy weeknight dinners made from one grocery bag of ingredients.
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even faster.
Ingredients
4 servings
Step 1
Preheat oven to 450°F. Toss chickpeas, mushrooms, curry powder, cumin, 2 Tbsp. oil, and 3/4 tsp. salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.
Step 2
Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1/2 tsp. salt and transfer cut side down to another rimmed baking sheet.
Step 3
Roast vegetables and potatoes, rotating pans halfway through and arranging spinach over vegetables during the last 2 minutes of cooking, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.
Step 4
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 4 Tbsp. lime juice, and 1/2 cup chopped cilantro in a blender until smooth.
Step 5
Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in center of potato halves to create a divot.
Step 6
Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
Do Ahead
Step 7
Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.
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Reviews (18)
Back to TopIt was ok, but not that great. Easy, but I didn't care for the dressing. Might have liked the whole thing more with a simpler one--maybe just balsomic vinegar and oil
Anonymous
Pittsburgh
4/19/2023
I thought this was yummy! Don't know why it got bad reviews. Would definitely make it again.
mpmunroe4872
Portland, OR
7/19/2021
Different. Failed to "Wow" me so I'll look for other Recipes including Chickpeas and/or Sweet Potatoes.
SkipnMatte
SF Bay Area
7/23/2020
Yummy! Nice taste combination. I like a little bit of heat so added some chipotle pepper but otherwise followed the recipe. Easy and glad I have leftovers.
earodgers
Outside Philly, PA
5/10/2020
I loved this. Made only enough for two of us, and wished I had had left overs. To Maritza43 from NYC, if you are so unforgiving about a typo, perhaps you should check what you write before you criticize and post. I read somewhere about the beam in one's eye.
pcclaudia
QC, Canada
1/24/2020
Looks interesting and plan to make BUT, if one juices the limes to get 6T of juice and then use 4T for the sauce, did you folks have a plan for the remaining 2T of juice??? surely you didn't mean to just toss it - or did you?
Anonymous
NYC, NY
10/7/2019
I don't really get why there are some really bad reviews on this... I thought the recipe sounded a little weird - obviously don't season the mushrooms and chickpeas together and then sit there separating them out on a tray, what a waste of time - but ended up quite liking it. I took a fork off for the weird instructions.
tori_ellen_g_k
New Zealand
2/5/2019
I made this recipe exactly as written and it was excellent. I had my doubts about the spinach baking at the last minute but it definitely added something as did the mushrooms. The chickpeas became nice and crispy which added some crunch to the sweet potato.
Anonymous
St. Louis
1/13/2019
Delicious and nutritious! I will make the dressing again for other things. I made my own beans and added only 1/2 teaspoon of salt to the entire recipe, and it was awesomely savory.
germangirlheidi
Park Ridge, IL
12/5/2018
This was easy to make and tasty. I used more salt - salting the spinach too. I used frozen spinach since I still had a bunch of that, and it was fine after just a few extra minutes in the oven. The yogurt sauce definitely makes this dish. I would add more of the vegetables, though - this was not quite enough for the amount of sweet potato.
birgitlh
Philadelphia, PA
1/31/2018
Skip the chickpeas, double or triple the mushrooms, everything else is great. My vegetarian family loved this dish and asked for seconds.
amerikanerin
Ann Arbor, MI
1/15/2018
I thought this was really good. I added tomatoes to the mixture, made my curry powder from scratch, and didn't crisp the chickpeas separately (I like them better soft). I also would use less lime next time, since I thought the dressing was a little tart, but overall would make again.
alyssakate01
Nantucket, MA
10/12/2017
Waste of ingredients. The flavors all work together but the directions don't work. Re- think how it's made and you won't end up throwing out all but the sweet potatoes.
knotfun11
Fort Worth, tx
10/10/2017
Wow! I would never have attempted this recipe had I read the reviews first. And I am so glad I didn't read them! I thought this was ABSOLUTELY DELICIOUS! I tried this recipe as part of a full week meal plan. It was the last meal of the week… it was also the best! The vegetables provide a nice variety of textures and flavors which are brightened up by the cilantro-yogurt sauce. Definitely keeping this one.
bjml54581
Chicago, IL
9/29/2017
No, it's not hard, but the chickpeas didn't have any favor. The mushrooms absorbed all of the spices and the chickpeas were left dry and crunchy. I thought this was more trouble than it was worth and even my ravenous son who eats everything, left it for me for my lunch. While nutrition-wise it's wonderful, it didn't have much taste.
Anonymous
9/24/2017
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