10-Minute Sweet Potato, Chickpea and Veggie Lunch

Wash sweet potato and pat dry with a paper towel. Pierce it all over with fork, wrap in paper towel used to pat it dry, and microwave for 5 minutes.

While potato is cooking, add olive oil to a pan over medium heat. Add zucchini and green chiles. Saute for about 5 minutes or until zucchini is tender. Add chickpeas and spinach, chili powder, garlic powder, and a pinch of salt and pepper. Sauté for another 2–3 minutes. Taste and add more salt and pepper if necessary.

Take the potato out of the microwave. Split and mash. Add veggie and chickpea mixture. Top with avocado. Enjoy!