Coconut greens and chickpea loaded sweet potatoes are the perfect winter meal. Filling, cozy, vegan and gluten free, they’re packed with flavor and ready in less than an hour.
Coconut Greens and Chickpea Loaded Sweet Potato [Vegan, Gluten-Free]
- 4 sweet potatoes
- 2 tablespoons coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 large bunches chard
- 2 teaspoons cumin
- 1 tablespoon coriander
- 1 teaspoon cinnamon
- 1 (14-ounce) can full fat coconut milk
- 1 (14-ounce) can chickpeas, drained and rinsed
Heat oven to 350°F.
Slice sweet potatoes in half, lengthwise. Place cut side down on a lined baking sheet. Roast sweet potatoes for 45 minutes, or until flesh is fork tender.
In a saucepan, heat coconut oil over medium low heat.
Add onion, garlic, and salt to taste. Stir well and let cook until fragrant, 5 to 8 minutes.
While onions are cooking, finely chop stems of each chard leaf. Slice the greens into thin ribbons.
Add chopped chard to the pan and increase heat to medium high. Cook until just tender.
Add cumin, coriander, and cinnamon to the greens and stir well to combine.
Pour in coconut milk and chickpeas, stirring to combine.
Let simmer another 5 to 10 minutes until greens are cooked to your desired texture.
When sweet potatoes are fully cooked, remove from oven and let cool enough to handle.
Make a lengthwise slit in the center of each sweet potato half. Spoon coconut greens and chickpeas into each sweet potato.