> 4 medium microwave-ready sweet potatoes
> 2 tbsp olive oil, plus more to serve
> 1 tbsp miso paste
> 1 (15.5 oz) can no-salt-added chickpeas, drained and rinsed
> 1 (6 oz) baby spinach
> 1 lime, juiced
> 1/4 tsp crushed red pepper
> 2 tbsp finely chopped cilantro
Microwave the potatoes on high according to package directions, 7–10 min., until tender.
Meanwhile, heat a 10-inch nonstick skillet on medium. Add the oil and miso paste and whisk to combine. Add the chickpeas and stir to coat. Cook 2–3 min., until warm. In batches, add the spinach and cook 1–2 min., until wilted, stirring. Stir in the lime juice and crushed red pepper. Season with salt and pepper.
Cut a long slit in the top of each sweet potato and squeeze sides to widen opening. Season with salt and pepper. Spoon chickpea mixture into sweet potatoes. Top with the cilantro. Drizzle each sweet potato with a little extra oil, if desired.