Curry Chickpea Stuffed Sweet Potato [Recipe]

Curry Chickpea Stuffed Sweet Potato [Recipe]

Inspired by my go-to order at a local salad shop this easy to prep dish is packed full of flavor.  It’s vegetarian but swap out the yogurt with a soy or almond based one and it becomes a completely vegan dish!

The curry yogurt drizzle is by-far my favorite part.  It’s creamy with a kick from the jalapeño and curry seasoning.  It’s what ties the dish together so don’t be skimpy with your drizzle!  On days you’re watching your carb intake try tossing the chickpea mixture and dressing over a bed of chopped kale instead.  I can’t wait for you to try this and come up with your own creative combinations!  The possibilities are endless!

Serve this as a side dish at a dinner party with friends.  Or prepare the dressing, chickpeas and sweet potatoes on Sunday.  Then just store them separately in the fridge and you have everything ready to assemble a tasty veggie side any day of the week!

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Curry Chickpea Stuffed Sweet Potato

Serve this as a side dish at a dinner party with friends.  Or prepare the dressing, chickpeas and sweet potatoes on Sunday.  Then just store them separately in the fridge and you have everything ready to assemble a tasty veggie side any day of the week!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner, Side Dish
Cuisine: American, Indian
Keyword: chickpea, Curry, side dish, sweetpotato, vegetable, Vegetarian
Servings: 4
Calories: 380kcal
Author: Laura Daniel

Ingredients

  • 2 medium sweet potatoes
  • 1 can chickpeas no salt added
  • 1 tsp curry powder
  • 1 pinch salt to taste
  • pepper to taste
  • 4 oz raisins
  • 2 oz chopped almonds
  • olive oil spray
  • cilantro optional

Curry Yogurt Dressing

  • 5.3 oz plain yogurt 1 single serve container
  • 1/4 tsp curry powder
  • 1 tsp finely chopped green onion
  • 1 tsp finely chopped jalapeño
  • 1 clove garlic chopped
  • 1/2 tsp lemon zest
  • Juice from 1/2 lemon
  • 1 pinch salt to taste
  • pepper to taste
  • 3-6 tsp water as needed for consistency

Instructions

  • Heat Oven to 375°F.
  • Poke holes in sweet potatoes, place on baking dish and bake for 60 minutes or until tender all the way through.
  • Meanwhile, drain, rinse and dry chickpeas.  Spray with olive-oil, toss with pinch salt, pepper and a tsp of your favorite curry powder.  Spread on baking sheet in a single layer. 
  • Bake chickpeas for 30 mins tossing after 15 minutes. 
  • Slice the sweet potatoes in half and scoop out or mash a bit of the flesh to create space for the filling to sit.
  • Combine cooked chickpeas, chopped almonds and raisins and pile each half sweet potato with a quarter of the filling.  
  • Top with a healthy drizzle of the curry dressing and a sprinkle of cilantro. 

Curry Yogurt Dressing

  • Combine yogurt, lemon juice, lemon zest, diced jalapeño, diced green onion, chopped garlic in small bowl, stirring until well combined.  
  • Added in water a tsp at a time until desired consistency for drizzling.    

Nutrition

Calories: 380kcal | Carbohydrates: 60g | Protein: 15g | Fat: 9g | Cholesterol: 2.5mg | Sodium: 120mg | Potassium: 1046mg | Fiber: 9.6g | Sugar: 30g | Vitamin A: 384% | Vitamin C: 32% | Calcium: 39% | Iron: 12%
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