Curry Chickpeas and Quinoa Loaded Sweet Potatoes

Curry Chickpeas and Quinoa Loaded Sweet Potatoes


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A sweet and savory loaded sweet potato, rich in taste as well as nourishing minerals and protein.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 large sweet potatoes
  • 1 can of chickpeas (15 oz.), drained
  • ½ cup of quinoa
  • 1 cup of vegetable broth
  • 1 tablespoon of curry
  • 1 teaspoon of brown sugar
  • 2 tablespoon of soy sauce
  • 1 tablespoon of coconut oil
  • ¼ cup of scallion, chopped
  • ½ cup of fresh cilantro, chopped
  • salt and pepper, to taste

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Preheat oven to 400 degrees Fahrenheit.
Poke holes in the sweet potato with a fork and place on a greased sheet pan; roast for about 30 minutes, until soft.
In a small pot, cook the quinoa according to box directions with vegetable broth, then set aside.
In a pan, heat coconut oil, then sauté the chickpeas with soy sauce, brown sugar and curry. Add salt and pepper to taste and cook for 10 minutes; set aside.
Once you have removed the sweet potatoes from the oven and they have cooled, slice them in half, length-wise. Take a fork and mash the center of each slice outwards as to make room for the additional filling, then fill each dip you have created with quinoa and chickpeas.
Garnish with scallion and cilantro. Serve!

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