• prep: 25 min
• cook: 40 min
• total: 1 hr 5 min

servings:

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.

• 2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
• 8 ounces button mushrooms, quartered (about 3 1/2 cups)
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 5 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 4 medium sweet potatoes (about 9 ounces each)
• 5 ounces baby spinach (about 4 packed cups)
• 2 limes
• 1/2 cup Greek-style plain full- or low-fat yogurt
• 1/2 cup coarsely chopped cilantro, plus whole leaves for serving

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