Sweet potatoes have lent their superpowers to creamy chocolate pudding, stole the spotlight in the dessert that launched a million Instagrams, and even managed to make brownies better. But dessert isn’t the only time the tuber shines: They deserve a place on your dinner plate, too.
Alexandra Andersson, co-founder of Fivesec Health, relies on the all-star veggie to provide a satiating meal on chilly winter nights, loading them up with chickpeas and creamy coconut yogurt. The end result is a dish that’s filling—and flavorful—enough to serve as a main course, not just a side dish.
As the recipe developer behind her Fivesec Health recipe app, Andersson is beyond familiar with the vibrant, colorful foods that dominate the plant-based Instagram scene—it’s part of what inspired her to start her company in the first place—but translating all of those gorgeous smoothie bowls and salads to winter weather can be a challenge. That’s where sweet potatoes come in. “When I’m cold this is a perfect warming and nourishing dish,” says Andersson. “It’s sweet, tangy, and has hints of spiciness from the crispy chickpeas.”
Keep reading for her recipe for chickpea-stuffed sweet potatoes.
Chickpea-stuffed sweet potato
2 large sweet potatoes
1 1/2 cups canned and drained chickpeas
1 tsp smoked paprika
1 tsp garlic powder
1 medium tomato, diced
1/2 red onion, diced
1/2 cup fresh basil, thinly sliced
1 tsp Himalayan salt
1/2 tsp ground black pepper
1/2 cup coconut yogurt
1 garlic clove, minced
1/2 Tbsp lemon juice
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the potatoes in half, lengthwise, and place the potatoes flesh-side down on prepared tray. Bake until flesh is soft, about 40 minutes.
2. Toss chickpeas with smoked paprika and garlic powder, place on another parchment-lined baking tray and bake for 20 minutes.
3. Mix tomato, onion and basil together, season with black pepper, and a half teaspoon salt.
4. Whisk together yogurt, garlic, lemon juice, and a half teaspoon salt.
5. When the potatoes are done, fill them with chickpeas, tomato salsa and yogurt sauce.
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