Stuffed Sweet Potatoes with Spiced Chickpeas
I try to do Meatless Monday every week. Having one day off from meat and eating plant-based for a day is a great way to re-set the system after the weekend’s sins, and maximize your vegetable intake.
One easy (and delicious) recipe I make often are these stuffed sweet potatoes with kale, crispy spiced chickpeas, and yogurt.
Chickpeas, and dark greens are all filled with fibre to keep you feeling full, and sweet potato is rich in vitamins A and C, making for an ultra-nutritious meal.
Other toppings I like to add are pickled onions, which add a nice punch of acid. A drizzle of tahini, some hot sauce, or szhug are also nice additions.
Hot Tip: If you’re impatient (or just really hungry), speed up the sweet potato cooking process by piercing them with a fork and microwaving them on 5 minute intervals until cooked through.
Stuffed Sweet Potatoes with Spiced Chickpeas
serves 4
2 medium sweet potatoes
1 bunch of lacinto kale, chopped
1 can of chickpeas, drained, and rinsed
2 tsp curry powder
1 tsp garam masala
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 cup + 1 tbsp olive oil, divided
greek yogurt
chopped cilantro, for topping
Preheat oven to 450 F. Pierce sweet potatoes on each side with a fork, place on a foil-lined baking sheet and roast in oven for 45 minutes-1 hour until tender and a can easily be pierced with a knife. Allow to cool slightly before cutting in half
In a bowl, mix together chickpeas, spices, and salt and pepper until chickpeas are well coated. Heat 1/4 cup of olive oil in a large pan over medium-high heat. Cook chickpeas mixing frequently until crisp, about 15 minutes.
Remove chickpeas from pan, wipe clean, and add remaining 1 tbsp of olive oil to pan. Add chopped kale, season with salt and pepper, and sauté until wilted, about 5 minutes.
To assemble: cut sweet potatoes in half and using a knife make a 1/2 inch slit down the middle of each half. Stuff the sautéed kale, yogurt and chickpeas into of the potato and top with chopped cilantro.