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SkinnyMS

Baked Sweet Potatoes Stuffed with Coconut Curried Kale and Chickpeas

This hearty and healthy dish is not only filling but delicious too.
Cook Time1 hour 5 minutes
Total Time1 hour 5 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: Gluten-Free, Holiday, Vegetarian
Servings: 4 people
Calories: 464kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 4 sweet potatoes medium
  • 2 tablespoons olive oil
  • 2 leeks medium, white and light green parts, chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger fresh, grated
  • 1/2 cup sun dried tomatoes chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pound kale leaves chopped into bite-sized pieces
  • 1 cup light coconut milk
  • 15 ounce chickpeas can, rinsed and drained
  • plain yogurt for serving

Instructions

  • Preheat oven to 400 degrees. Bake the sweet potatoes for one hour, or until tender, pricking with a fork halfway through cooking.
  • About 20 minutes before the sweet potatoes are done baking, heat a large skillet over medium heat. Add the olive oil, followed by the leeks. Cook until soft, about 6 minutes. Add the garlic and ginger and cook for 30 seconds. Add the sun dried tomatoes, spices and kale, and stir until kale starts to wilt slightly. Add the coconut milk and chickpeas and simmer on low heat for about 10 minutes.
  • To serve, split the baked sweet potatoes, top each with a quarter of the kale mixture and top with a dollop of plain yogurt.

Nutrition

Serving: 1potato and 1 cup filling | Calories: 464kcal | Carbohydrates: 70g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 122mg | Fiber: 16g | Sugar: 6g |
SmartPoints (Freestyle): 9
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SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9