Hi. I'm Becky, and I love to eat. 

Toasted Coconut Chickpea & Kale Stuffed Sweet Potatoes 

Toasted Coconut Chickpea & Kale Stuffed Sweet Potatoes 

Clean carbs! These sweet potatoes are stuffed to the nines with spicy and aromatic goodness. There's an awesome sweet and salty combo happening when you bite into these puppies, that you just can't get enough of. These stuffed sweet potatoes are vegetarian, and the perfect side dish to your upcoming Easter feast. There's a seriously deep nutty flavor brought on by the use of sesame paste, and I'd encourage you to seek out this product instead of substituting if you can. I found mine at the local Asian market. Tahini is also made from sesame seeds, but while tahini is made with the hulled seeds (only using the kernels), sesame paste uses the entire roasted seed, shell and all. It's a bold flavor that is irreplaceable, so use it if you can take the time to find it (order it on Amazon, it's worth having in the pantry). These little gems come together in about 15 minutes of prep, and are packed full of Eastern flavors and savors. I topped them off with an easy and cool Greek yogurt drizzle, brought to life with a serious pop of pureed ginger. There's some substantial zing in the dressing that makes your mouth water and lips smack.... Enjoy!

Toasted Coconut Chickpea & Kale Stuffed Sweet Potatoes 

  • 3 medium sweet potatoes, roasted 
  • 2 cups kale
  • 3 tbsp olive oil
  • 1/2 sweet white onion, chopped
  • 1/8 tsp chili powder
  • 1/2 tsp garam masala
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup shredded coconut
  • 2 tsbp maple syrup
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 3 tbsp sesame paste

Yogurt Drizzle

  • 1/4 cup Greek yogurt
  • 1/2 tsp pureed ginger
  • 2 tbsp maple syrup 
  • dash of cinnamon
  • dash of curry powder

Pre-heat oven to 350*. Wash 3 medium sized sweet potatoes, and puncture with knife on both sides. Place in microwave safe dish, and cook on high for about 6 minutes per side. Remove from Microwave and set aside. 

In a large skillet, heat 2 tbsp olive oil over medium heat. Roughly chop 1/2 of a sweet white onion and brown in oil. Roughly chop about 2 cups of kale, and place in pan with onions. Season with chili powder and garam masala. Fry until kale wilts and slightly browns; remove from heat and set aside.

Add a fresh tbsp of olive oil to pan and heat to medium temperature. Drain and rinse a can of chickpeas and place into pan, add coconut, 2 tbsp maple syrup and nutmeg. Fry until beans and coconut begin to brown and become fragrant. Remove from heat and set aside. 

Place sweet potatoes on baking sheet, and cut each length wise, without cutting through. Squeeze ends to center gently to open up the potato. Place 1 tbsp of sesame paste inside of each, and spread on both sides of potato. (if you can't find sesame paste, tahini, natural peanut butter or sunflower butter will work). Fill each with about 1/4 cup of kale and onion saute, packing down tightly. Top each with 2 - 3 tbsp of roasted chickpeas. 

Place in oven and bake for 15 minutes; turn to a high broil for the last 3 minutes to brown. While in oven, mix your Greek yogurt drizzle by combining all ingredients well with a fork in a small dish. 

Remove stuffed sweet potatoes from the oven, and drizzle generously with yogurt sauce and additional maple syrup, if desired. 

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