|Sweet Potatoes and Chickpeas with a tossed salad|
1 sweet potato washed and cut in half
1 small can chick peas rinsed
1/2 cup marinara sauce
1/2 cup baby spinach leaves
2 tablespoons fresh dill chopped or other fresh herbs
Brush the tops of the potato halves with olive oil and bake at 375 degrees until soft (30 - 60 minutes depending on the size). Cool slightly. Mix the chickpeas with the dill, spinach and a drizzle of olive oil. Scoop out a small amount of potato in the center and fill with the chickpea mixture. Spread the marinara on top and back an additional 10 - 12 minutes. Serve immediately.