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Curry-Spiced Stuffed Sweet Potatoes with Chickpeas and Turmeric-Yogurt Sauce Recipe

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3.9 from 74 reviews

This cozy and healthy dinner features baked sweet potatoes stuffed with a flavorful curry-spiced chickpea filling, wilted kale, fresh cilantro, and a refreshing turmeric-yogurt sauce. It's a comforting and vibrant vegetarian meal perfect for any night of the week.

  • Total Time: 55 minutes
  • Yield: Serves 2

Ingredients

Stuffed Sweet Potatoes

  • 2 large sweet potatoes
  • 1½ cups cooked chickpeas, drained and rinsed (makes extra)
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • ½ teaspoon curry powder
  • 4 large kale leaves
  • ¼ cup chopped cilantro

Turmeric-Yogurt Sauce

  • 3.5 ounces Greek yogurt
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon extra-virgin olive oil
  • ½ clove minced garlic
  • ¼ teaspoon turmeric or curry powder
  • ¼ teaspoon sea salt

Instructions

  1. Prepare the filling: While the sweet potatoes bake, spread the cooked chickpeas on a separate baking sheet. Drizzle them with olive oil and season with sea salt and freshly ground black pepper. Roast in the oven for 25 minutes or until golden brown and crispy around the edges. Remove from the oven and, while still hot, toss the chickpeas with the curry powder. Set aside until ready to use.
  2. Make the turmeric-yogurt sauce: In a small bowl, combine Greek yogurt, fresh lemon juice, olive oil, minced garlic, turmeric (or curry powder), and sea salt. Mix thoroughly and chill in the refrigerator until ready to serve.
  3. Wilt the kale: Just before the sweet potatoes finish baking, place the kale leaves on the same baking sheet in the oven. Cook for 2 to 3 minutes or until wilted. Remove, chop finely, and set aside.
  4. Stuff the sweet potatoes: Remove the baked sweet potatoes from the oven and let them cool slightly. Slice a lengthwise wedge in each potato and scoop out some flesh to create space for the filling. Stuff the potatoes with the curry-spiced chickpeas, chopped kale, and chopped cilantro. Top each stuffed potato with a scoop of the turmeric-yogurt sauce. Serve the remaining sauce on the side.
  5. Serve and enjoy: Enjoy your cozy, flavorful curry-spiced stuffed sweet potatoes as a satisfying vegetarian dinner. Save any extra chickpeas for a tasty snack.

Notes

  • Extra chickpeas can be stored in an airtight container for snacking or future use.
  • You can substitute kale with other greens like spinach or Swiss chard.
  • For a vegan version, replace Greek yogurt with a plant-based yogurt alternative.
  • Adjust curry powder amount to taste for more or less spiciness.
  • The sweet potatoes can be baked the day before and reheated before stuffing.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/curry-spiced-stuffed-sweet-potatoes-with-chickpeas-and-turmeric-yogurt-sauce-recipe/