Chickpea Curry Loaded Sweet Potato

Chickpea Curry Loaded Sweet Potato is a delicious weeknight meal combining roasted sweet potatoes and coconut curry chickpeas.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner Plates

Cuisine: Indian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potatoes

3-4 medium Sweet Potatoes Roasting enhances their natural sweetness.

For the Rice

1 cup Long-Grain Rice Fluffy side to balance the rich flavors.

For the Chickpeas

1 15-oz can Coconut Curry Chickpeas Convenience ingredient bringing curry essence.

For the Toppings

1 ounce Cilantro Adds a vibrant touch.
½ small Red Onion Chopped finely for contrast.
¼-½ teaspoon Chile Flake Adjust for heat preference.
1 Lime or Lemon Squeeze over the dish for freshness.
Kosher Salt Essential for flavor enhancement.
Freshly Ground Black Pepper Adds depth and warmth.
Toasted Sesame Oil Drizzle for richness and nutty aroma.

Equipment

Oven
pot
Pan
fork

Method

Preheat the oven to 400°F (200°C).
Wash and pierce the sweet potatoes with a fork. Roast for about 25 minutes until tender.
Cook the long-grain rice according to package instructions.
Heat the Coconut Curry Chickpeas in a pan over medium heat until warmed through.
Slice open the roasted sweet potatoes and fluff the insides with a fork.
Top the sweet potatoes with the warmed chickpeas, cilantro, red onion, and chile flakes.
Squeeze lime or lemon juice over the dish and drizzle with toasted sesame oil.
Season with kosher salt and freshly ground black pepper to taste.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

For an extra touch, add sliced avocado on top for creaminess.

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