Stuffed sweet potatoes with spinach and chickpeas | Recipes | WW USA

Ingredients

• 1 medium Cooked sweet potato, halved
• 1 small Scallions, sliced
• 0.5 tsp Lemon zest
• 0.5 tsp Curry powder
• 1 pinch(es) Table salt
• 1 cup(s) Baby spinach, coarsely chopped
• 0.333 cup(s) Canned chickpeas (low sodium), rinsed and drained
• 2 Tbsp Plain fat free Greek yogurt
• 1.5 Tbsp Sliced almonds (unsalted, no oil or sugar added), toasted
• 1 tsp Sriracha hot sauce, optional