- prep: 25 min
- cook: 40 min
- total: 1 hr 5 min
Summary
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
- 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
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 186 % Daily Value *
- Total Fat: 17 g 26.71%
- Saturated Fat: 2 g 11.86%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 762 mg 31.73%
- Calcium: 34 mg 3.42%
- Potassium: 157 mg 4.5%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.58%
- Zinc: 0 mg 0%
- Total Carbohydrate: 11 g %
- Dietary Fiber: 4 g 16.88%
- Sugar: 2 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 2.81%
- Vitamin C 45.97%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit1 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq