I’m chatting all things coconut this month on the blog because it’s such a misunderstood food! There are some fun health benefits to it – and some negatives – but mostly it’s awesome in the kitchen. Versatile and delicious, I cook with coconut products pretty often. In honor of all things coconut, I made these Chickpea Stuffed Sweet Potatoes with Coconut and Kale that you really need to try.
When I knew that I wanted to make a stuffed sweet potato recipe, I was looking at a variety of recipes and there was one thing missing over and over – the protein! Sweet potatoes are such a healthy food – fiber, vitamin A (that’s the orange color), vitamin C, b-vitamins – they’re flavorful, nutritious and versatile. Kale sautéed in coconut and lime is just: delicious and a nice way to enjoy this dark leafy green if it’s a bit too intense raw in a salad.
My magic ingredient in Chickpea Stuffed Sweet Potatoes with Coconut and Kale is definitely the chickpeas. I almost always use canned because it’s so much faster. Just drain them, roast them and use them. They’re so hands-off and a quick, easy protein source you can use in many ways – even just as a snack.
I will warn you that it’s kind of hard to make these look beautiful. Scooping out the insides while maintaining the shell intact requires gentle attention. This one turned out better than another one I made because the sides of the skin ripped and it wasn’t as pretty. But it was still delicious. I took this one on a flight! Non-stinky, balanced, nutritious and flavorful, this is exactly the type of meal that will take you across the country and keep you feeling full and energized.
I hope you enjoy this Chickpea Stuffed Sweet Potatoes with Coconut and Kale recipe when you make it – let me know how it turns out. If you need some more plant-based recipes, try my No Noodle Vegetarian Eggplant Lasagna with Quinoa and Spinach or my super simple Healthy Vegetarian Sheet Pan Nachos!
- 2 medium sweet potatoes
- 2 Tablespoons olive oil divided
- 1 15- ounce can chickpeas drained and rinsed well
- 1/2 teaspoon sea salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/2 teaspoon freshly ground ginger root
- 1 teaspoon coconut oil
- 1 bunch Tuscan kale stems removed, leaves chopped coarsely
- 1 small jalapeno pepper seeded and diced (use serrano if less heat is desired )
- 1 15- ounce can coconut milk feel free to use "light" if desired
- 1 medium lime juiced
- 1/2 teaspoon curry powder
- 1/3 cup fresh grapefruit juice
- 2 Tablespoons unsalted vegan non-dairy butter feel free to use dairy if desired
- 3/4 cup unsweetened coconut flakes lightly toasted
- Preheat oven to 400°F. Rub potatoes with 1 Tablespoon olive oil; pierce liberally with a fork then bake for 1 hour or until tender. Set aside to cool. Split potatoes in half lengthwise gently.
- Place chickpeas on a baking sheet; pat dry with paper towels. Add 1 Tablespoon olive oil and toss. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and ground ginger. Bake with sweet potatoes for the final 30 minutes, stirring every 10 minutes.
- Heat coconut oil in a skillet over medium-high. Add kale and jalapeno, stirring often, until kale is slightly wilted and soft (about 3 minutes). Add in coconut milk then bring to a boil. Reduce to low and cook for 5-6 minutes until kale is very tender. Remove from heat, stir in lime juice, and curry powder.
- Cut sweet potatoes in half-lengthwise then scoop soft flesh into a large bowl. Mash the sweet potato, grapefruit juice, vegan butter and remaining salt and pepper. Spoon mixture back into potato skins then top with kale mixture and garnish with toasted coconut.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.