recipe
loaded sweet potatoes with tzatziki
a delicious and nutritious baked sweet potato that won't weigh you down! topped with sauteed onions and spinach, chickpeas, and creamy tzatiki.
a delicious and nutritious baked sweet potato that won't weigh you down! topped with sauteed onions and spinach, chickpeas, and creamy tzatiki.
prep time: 20 minutes | cook time: 60 minutes
ingredients
4 servings
1 package (5oz)
organicgirlⓇ SUPER SPINACH! ♥
4 medium sweet potatoes
1 cup plain Greek yogurt
½ english cucumber, diced
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
1 tablespoon red wine vinegar
1 teaspoon fine sea salt, divided
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
15oz can chickpeas, drained and rinsed
substitutions
♥ substitute with SUPERGREENS!
featured products
directions
1. preheat oven to 400℉.
2. place sweet potatoes directly on center oven rack, and place a baking sheet on rack below. roast until tender, 45-60 minutes.
3. while potatoes roast, in a medium bowl stir together yogurt, cucumber, 1 tablespoon olive oil, dill, mint, vinegar, and ½ teaspoon salt. set aside.
4. meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. add onion and sauté until softened, 6-8 minutes. add garlic and cook 1 minute more. stir in spinach, chickpeas, and remaining ½ teaspoon salt and cook until spinach is wilted.
5. cut a slit in top of each potato and top with spinach mixture. drizzle with tzatziki.
recipe reviews (1)
Anja
very yummy, but the tzatziki gets even better if you grate the cucumber and then squeeze it through a cheese cloth to get the water out (also keeps longer in the fridge this way)