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
1 package (5oz) organicgirlⓇ SUPER SPINACH!
15oz can chickpeas, drained and rinsed
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 saute 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.