Sweet Potato with a Twist

We love sweet potatoes in our house and are always looking for new fun ways to eat them. So when our neighbor told us about one of her favorite recipes from Kitchn with chickpeas, sauteed greens, on top of a sweet potato we knew it was a match made in vegan food heaven! The combo is delicious, filling and so nutritious.

We ended up switching out the baby spinach for kale because we had so much on hand from our local farm stand and wanted to use it up. It turned out great so we have our kale version listed below. Let us know what you think!

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Sweet Potato with a Twist

2 teaspoons olive oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 (15-ounce) can chickpeas, drained and rinsed
6 large pieces of kale
1 (14-ounce) can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
4 sweet potatoes
Cilantro leaves, to garnish

Heat oven to 400° F. Wash your sweet potatoes and then use a fork to poke holes in your sweet potatoes. Place sweet potatoes on a rimmed baking sheet and bake 45 minutes, or until you can easily stick a fork through.

Heat olive oil in a pot over medium-high heat. Add the onion and cook for 5 minutes. Add the garlic, ginger, sun-dried tomatoes, and lemon zest. Cook for 3 minutes, while stirring frequently.

Add the chickpeas and turn up to high heat for a a minute or two. You will notice the chickpeas start as the mixture starts to stick to them.

De-stem your kale and slowly add to the pot in handfuls. When adding wait for each handful to wilt to make room before for the next batch before adding the next handful. Then add the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes. Ensure the chickpeas are warm all the way through before removing from the heat. Add  salt and lemon juice to taste.

Cut the sweet potatoes down the middle and top them off with the kale and chickpea mixture. Add cilantro to garnish.

Enjoy!

The Pickens

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