A baked sweet potato makes the perfect base for a meal in my opinion. Whether it's a quick lunch and you stuff it with leftover veggies and cheese, a breakfast topped with a scrambled or poached egg and some wilted spinach, or a complete dinner with some sauteed ground turkey and veggies, it all tastes delicious. It's a bit like a blank canvas, packed with nutrition, that you can build on to make any number of delicious meals. Since I love sweet potatoes in curry dishes, lately I have been making this simple chickpea and coconut curry to stuff into my sweet potato. The combination of the sweet potato and coconut milk is enough to get me every time. Then add some tomatoes, spinach, curry powder, and a hint of sweetness from honey. I am in every time. Vegans can use maple syrup or brown sugar instead of the honey.
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- 4 U sweet potatoes
- 2 tsp. olive oil
- 2 U garlic cloves, minced
- 1 tbsp. ginger, minced or grated
- 1.5 tbsp. curry powder (or to taste)
- 14 oz. canned diced tomatoes, drained
- 1 cup canned light coconut milk
- 1 tbsp. honey
- 14 oz. canned chickpeas, drained
- 6 cups spinach
- 1 tbsp. lime juice
- Salt and pepper
Bake or microwave the sweet potatoes until tender.
Meanwhile, add the olive oil to a pot. Add the garlic, ginger, and curry powder. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes, coconut milk, and honey. Bring to a simmer.
Add the chickpeas and spinach. Cook for 3-4 minutes until wilted and warmed though.
Squeeze in lime juice and season with salt and pepper. Serve over potatoes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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