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.
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.
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!
Use 2 cups of cooked chickpeas instead of canned.