Chickpea Curry Stuffed Sweet Potatoes
I am craving hearty dishes this time of the year but I still want them to he healthy for me, so I like to make things like these stuffed sweet potatoes! This time I stuffed them with a spicy chickpea curry that reminds me of one that I like to order at a local Indian restaurant, it is so good! This dish contains fiber, protein and is all veggies so you can feel good about eating it!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees. Line a sheet pan with parchment, and place the sweet potatoes cut side down on the pan. Place in the oven and roast for about an hour until they are tender.
- Meanwhile, in a saucepan, combine the avocado oil, onion, spices and garlic and cook over medium heat for a few minutes until the onions have softened. Add the tomatoes, water and salt and bring to a simmer. Cook for about 20 minutes until the tomatoes are falling apart and the flavors have combined. Add the chickpeas, and cook for a few minutes, then take off the heat and add the lemon juice and cilantro.
- Once the sweet potatoes have finished cooking, place them cut side up on a plate, and spoon the curry over them. Enjoy!
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- Allergen Friendly
- Heart Healthy