Sweet potatoes have always been my jam. Without going off on a Bubba Gump-style tangent I’ll just say that they’re incredibly versatile and are delicious any way you can think of preparing them (like in this Winter Vegetable Bowl with Apple Sage Sausage). My favorite is probably in French fry form with the skin left on. Oh, man.
But a close second is the baked sweet potato. They’re so good doused in vegan butter and cinnamon—I don’t get the marshmallow thing because it’s way too sweet. We don’t have them enough in my house and with this recipe I’m officially starting to change that.
Baked potatoes of any kind are a blank canvas; you can stuff them with a million different things and they’ll just about always be good. This time around, I’ve put together a bunch of ingredients that are healthy and work great together to provide a well-balanced experience. There’s a slight hint of sweetness to almost everything included here—the potatoes, avocado, tomato, maple syrup—but there are also savory elements with the kale, chickpeas and tahini. It makes an incredible side dish or even a hearty entrée. So I hope you’ll give it a try, and let me know your favorite way to eat sweet potatoes in the comments section. Plus, if you love this recipe, don’t forget to share it with the social media buttons below!
- 4 sweet potatoes
- 1 can (15.5 oz.) chickpeas, drained
- 2 tsp. oil
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 cups kale, ribbed and chopped
- ¼ cup and ½ cup water, separated
- ⅓ cup tahini
- ⅓ cup maple syrup
- 1 tsp. lemon juice
- 1 large tomato, diced
- 1 avocado, diced
- Preheat oven to 425°F.
- Wrap sweet potatoes in aluminum foil. Cut a 1-inch slit in the top of each potato, and place on a small baking sheet. Bake for 45 minutes or until potatoes are soft.
- While potatoes are baking, mix chickpeas, oil, salt and pepper in a bowl. Toss to coat. Heat in microwave for 1 minute and set aside.
- Heat another teaspoon of oil in a skillet over low heat and add kale. Stir to coat and add ¼ cup water. Cover and steam for 2 minutes. Once kale is a vibrant green remove it and set aside.
- For the dressing, mix ½ cup of water, tahini, maple syrup and lemon juice in a bowl until everything is blended well and smooth.
- Top sweet potatoes with kale, dressing, chickpeas, tomatoes and avocado. Serve immediately.