Curried Chickpea Stuffed Sweet Potatoes (V)

Serves 2

Ingredients

  • 2 medium sweet potatoes, scrubbed
  • 2 tablespoons avocado oil, divided
  • 1 15.5-oz can of chickpeas, drained and rinsed
  • 1 large garlic clove, grated
  • 2½ tablespoons Thai & True Panang Curry Paste
  • 1 tablespoon rice vinegar
  • 2 tablespoons cilantro, finely chopped, plus more for serving
  • Pinch of sea salt
  • ¼ cup sour cream or plain unsweetened coconut yogurt, for serving

Instructions 

  1. Preheat your oven to 425F degrees and line a baking sheet with parchment paper. 
  2. Use a fork to pierce holes all around the sweet potatoes. Rub the sweet potatoes with 1 tablespoon of the avocado oil and place them on the baking sheet.
  3. Roast the sweet potatoes for 40 to 50 minutes, until very tender when pierced with a knife. Remove from the oven.
  4. Meanwhile, dry the chickpeas on a plate lined with paper towels. Set aside. 
  5. Heat the remaining avocado oil in a skillet over medium heat. Add the garlic and Thai & True Panang Curry Paste. Saute for 2 minutes, until fragrant.
  6. Add the chickpeas to the skillet and stir to coat them in the curry paste. Continue to cook the chickpeas for 5 minutes or so, until lightly browned in some spots. 
  7. Pour in the rice vinegar and sprinkle in the cilantro. Stir to combine the ingredients, then turn off the heat.
  8. Once the sweet potatoes have cooled slightly, cut a slit lengthwise down the middle of each. Fluff the inside of the sweet potatoes with a fork. Sprinkle the sweet potatoes with a pinch of sea salt.
  9. Spoon the curried chickpeas into the sweet potatoes and garnish with more cilantro. Drizzle with sour cream, or use coconut yogurt to keep this meal plant-based. Enjoy warm.
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