Stuffed Sweet Potatoes

STUFFED SWEET POTATOES

INGREDIENTS
Sweet Potatoes – 2	Olive Oil – ½ Tbsp and ½ Tbsp
Quinoa – 1 c	Italian Seasoning – 1 tsp
Chickpeas – 1 c (or 1 can)	Garlic Powder - 1 tsp
Spinach – 6 c	Pink Himalayan Salt – ⅛ tsp
Lemon - 1	Black Pepper – ½ tsp
DIRECTIONS
Preheat oven to 400°.
Zest lemon and slice in half. Then cut potatoes in half the long way.
Use ½ Tbsp of olive oil to cover the faces of the potatoes, then place face down on lined baking sheet and cook for 30 minutes. *Set a timer! (If potatoes are not cooked through, continue to bake for 10 more minutes then recheck)
Squeeze the juice of ½ lemon into the water for quinoa, along with other herbs and spice. Use the other half for the chickpeas.
Warm ½ Tbsp of oil in a pan over low heat and sauté spinach. Add to cooked quinoa.
When finished cooking, combine quinoa and chickpeas and drain excess liquid.
When potatoes are cool enough to handle, scoop a little bowl into the middle, and fill with quinoa chickpea mix (add scooped potato to the mix). Then top with lemon zest
Enjoy!