5 from 2 votes
Chickpea Loaded Sweet Potato with Coconut Greens | 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. | SeasonedVegetable.com #veganrecipe #savorysweetpotato #coconutmilk #glutenfreedinner #winterrecipe #vegetarianrecipe
Coconut Greens and Chickpea Loaded Sweet Potato
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

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.

Servings: 8 servings
Calories: 271 kcal
Ingredients
  • 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
Instructions
  1. Heat oven to 350°F.
  2. 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.
  3. In a saucepan, heat coconut oil over medium low heat.
  4. Add onion, garlic, and salt to taste. Stir well and let cook until fragrant, 5 to 8 minutes.
  5. While onions are cooking, finely chop stems of each chard leaf. Slice the greens into thin ribbons.
  6. Add chopped chard to the pan and increase heat to medium high. Cook until just tender.
  7. Add cumin, coriander, and cinnamon to the greens and stir well to combine.
  8. Pour in coconut milk and chickpeas, stirring to combine.
  9. Let simmer another 5 to 10 minutes until greens are cooked to your desired texture.
  10. When sweet potatoes are fully cooked, remove from oven and let cool enough to handle.
  11. Make a lengthwise slit in the center of each sweet potato half. Spoon coconut greens and chickpeas into each sweet potato.
  12. Serve immediately.
Recipe Notes

Seasoned Secret

I used a 3.5-quart saucepan and needed to add the greens in a few batches. They cook down pretty quickly so you don’t need to use a larger saucepan.

You can double the coconut milk for extra saucy coconut greens. I also recommend topping your coconut greens and chickpea loaded sweet potato with dukkuh, queso fresco or monterey jack cheese.

Another serving option is twice baked sweet potatoes. Simply scoop out the flesh of the sweet potato, mash, and mix well with the coconut greens and chickpeas. Spoon the mixture back into the sweet potato skins and return to oven for another 15 minutes before serving.

Check the Fridge

This recipe is flexible with your greens! I recommend chard, beet greens, kale or collards. You can also use spinach or other tender greens as well. Two bunches is a rough measurement. If you have extra green to use up, add them to the pan!

From Scratch

Use 2 cups of cooked chickpeas instead of canned.