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Chickpea Stuffed Sweet Potatoes with Coconut and Kale

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Course: Dinner, Main Dish
Cuisine: Americana
Cook Time: 1 hour
Servings: 2
Author: StringMasterAdmin


  • 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.