Curry-Chickpea Stuffed Sweet Potatoes

With about 20 minutes of hands-on time, this recipe is simple, fun and tasty. The presentation is beautiful and the dish was perfect for a fun little dinner party I had this past weekend. Enjoy! 10440947_10155213043815177_332107839691246235_n

Ingredients: 

  • 4 Medium size sweet potatoes, washed and scrubbed
  • 3 Tbsp Olive Oil
  • 1 Tbsp Minced Garlic
  • 2 Tbsp Curry Powder
  • 1 Tbsp Minced  or Ground Ginger
  • 1 14.5 oz Can Tomatoes (no-salt-added)
  • 1 Cup Coconut Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 tsp. Salt
  • 4 Cups Spinach (loosely packed)
  • 1 15.5-ounce Can Chickpeas (Rinsed and drained)
  • 1/4 Cup Chopped Cilantro
  • Optional: Sprinkle with nutritional yeast

Directions: 

  1. Preheat the oven to 375 degrees and place sweet potatoes in a baking pan with a lid. Bake for 60-65 minutes or until soft.
  2. When sweet potatoes have about 15 minutes left to cook, heat oil in a skillet over medium-high heat. Add garlic, curry, ginger and cook until fragrant (about 30 seconds)
  3. Add tomatoes, coconut milk, vinegar, salt  and bring to a simmer
  4. Add spinach and cook until it is bright green (about 2-3 minutes)
  5. Stir in chickpeas and cook for 2 more minutes
  6. Remove sweet potatoes from the oven and split down the middle while pushing the sides down to open them. Spoon hot mixture from the pan into the sweet potatoes and garnish with cilantro. Enjoy!
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4 thoughts on “Curry-Chickpea Stuffed Sweet Potatoes

      1. Hey, there! I actually made a version of these last night for dinner! You inspired me 🙂 I didn’t have all of the ingredients that you used, but here is what I used:

        Black beans, chopped apple, spinach, walnuts, and leek. I made it very similarly to how you made yours! I baked the potatoes in the oven and then sautéed all of the “stuffing” ingredients with miso, a tiny bit of vegetable stock and coconut oil. They turned out wonderfully 🙂

        Definitely want to try your chickpea and curry version!

      2. Wow that is such a great idea with the miso in the dish to develop the unami sense! I checked our your blog and made the pumpkin overnight oats. Simply put they were delicious and I added a little pumpkin pie seasoning to also! Great recipes!

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