Masala Chickpea Stuffed Sweet Potatoes on Coconut Turmeric Rice

Masala chickpea stuffed sweet potatoes on coconut turmeric rice with mango salsa and raita make a wholesome, nutritious dinner at any time of the year! 

How about a healthy, colourful Indian-inspired dinner for Wednesday? These masala chickpea stuffed sweet potatoes were a big hit with my family. Baked sweet potatoes are sliced in half and topped with masala chickpeas. They’re served on a bed of bright yellow coconut turmeric rice and topped with homemade fresh mango salsa and raita to cool things off. All in all, this makes an excellent meal at any time of the year, whenever you’re craving something grounding yet healthy and fresh-tasting. 

masala chickpea stuffed sweet potatoes: the details

This recipe consists of a few elements: The coconut turmeric rice, baked sweet potatoes, masala chickpeas, mango salsa, and raita. The nice thing about it, however, is that you’ll have ample time to prepare everything else while the sweet potatoes are baking! And all that you’ll need beyond this dish to complete the meal is a simple green veggie- I just served steamed broccoli and kale with apple cider vinaigrette alongside. And if you’re anything like my dad, some warm naan bread is a non-negotiable with this meal! (According to my dad, you simply cannot have too many carbs. Ha!)

ingredients you’ll need

-Sweet potatoes

For the coconut turmeric rice, you’ll need coconut oil, white basmati rice, turmeric, sea salt, coconut milk, and water. 

For the masala chickpeas, you’ll need coconut oil, onion, garlic, sea salt, garam masala, and chickpeas. 

For the mango salsa, you’ll need mango, red pepper, jalapeno, red onion, cilantro, sea salt, and lime juice. 

For the raita, you’ll need yogurt, cucumber, cilantro, green onions, coriander, cumin, lemon juice, and sea salt. 

the method

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Wash and dry the sweet potatoes and place them on the baking sheet. Pierce several times with a fork. Bake for 45 minutes to an hour, until totally tender all the way through. 

Meanwhile, make the coconut turmeric rice. Warm the coconut oil in a medium saucepan over medium heat. Add the rice and turmeric. Brown the rice and turmeric in the oil for a couple of minutes, stirring occasionally. Next, add the coconut milk, water, and salt. Bring to a boil, stir, and turn down heat to low. Cover the pot with the lid and cook for fifteen minutes. Remove from the heat and set aside. 

Make the masala chickpeas: Warm the coconut oil in a large skillet over medium heat. Add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, for five minutes. Next, add the ¼ teaspoon of salt, garam masala, and chickpeas. Continue to cook until the chickpeas are lightly browned, five minutes more. 

Make the mango salsa: In a bowl, mix together the mango, red pepper, jalapeno, red onion, cilantro, salt, and lime juice. 

Make the raita: In a bowl, stir together the yogurt, cucumber, cilantro, green onion, coriander, cumin, cilantro, lemon juice, and salt. 

Put it all together: Spoon the rice onto a serving platter. Slice the baked sweet potatoes in half and arrange the halves, flesh side up, over the rice. Top with the chickpeas, followed by the salsa and raita. Eat! 

more sweet potato recipes

• Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt Dressing
• Black Bean, Quinoa + Sweet Potato Salad with Kale and Corn
• Lentil Mushroom Pasta Bake with Sweet Potato Cheese Sauce (Vegan)
• Vegan Sweet Potato Brownies (Gluten-Free)

I hope that you love these masala chickpea stuffed sweet potatoes with coconut turmeric rice! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!

Enjoy! 

Masala Chickpea Stuffed Sweet Potatoes on Coconut Turmeric Rice

---

★★★★★

5 from 1 reviews

• Author: Allison
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Masala chickpea stuffed sweet potatoes on coconut turmeric rice with mango salsa and raita make a wholesome, nutritious dinner at any time of the year!

---

Ingredients

Scale 1x2x3x

• 2 large sweet potatoes (organic if possible)

Coconut Turmeric Rice

• 1 teaspoon virgin coconut oil
• 1 cup white basmati rice, rinsed*
• 1 teaspoon ground turmeric
• ½ cup full fat coconut milk
• 1 ¼ cups water
• ¼ teaspoon fine sea salt

Masala Chickpeas

• 1 tablespoon virgin coconut oil
• 1 medium yellow onion, diced
• 3–4 garlic cloves, minced
• ¼ teaspoon fine sea salt plus a pinch
• 1 ½ tablespoons garam masala
• 2 cups cooked chickpeas

Mango Salsa

• 1 large ripe mango, peeled and diced small
• 1 red bell pepper, diced small
• 1 jalapeño pepper, seeded and diced
• ½ cup finely diced red onion
• Pinch of fine sea salt
• ¼ cup finely chopped cilantro
• Juice of ½ a lime

Raita

• 1 cup whole milk yogurt (or coconut yogurt for vegan)
• 1 cup finely chopped cucumber
• ¼ cup finely chopped cilantro
• 2 tablespoons thinly sliced green onion
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 teaspoons freshly squeezed lemon juice
• Pinch of fine sea salt

---

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Wash and dry the sweet potatoes and place them on the baking sheet. Pierce several times with a fork. Bake for 45 minutes to an hour, until totally tender all the way through.
2. Meanwhile, make the coconut turmeric rice. Warm the coconut oil in a medium saucepan over medium heat. Add the rice and turmeric. Brown the rice and turmeric in the oil for a couple of minutes, stirring occasionally. Next, add the coconut milk, water, and salt. Bring to a boil, stir, and turn down heat to low. Cover the pot with the lid and cook for fifteen minutes. Remove from the heat and set aside.
3. Make the masala chickpeas: Warm the coconut oil in a large skillet over medium heat. Add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, for five minutes. Next, add the ¼ teaspoon of salt, garam masala, and chickpeas. Continue to cook until the chickpeas are lightly browned, five minutes more.
4. Make the mango salsa: In a bowl, mix together the mango, red pepper, jalapeno, red onion, cilantro, salt, and lime juice.
5. Make the raita: In a bowl, stir together the yogurt, cucumber, cilantro, green onion, coriander, cumin, cilantro, lemon juice, and salt.
6. Put it all together: Spoon the rice onto a serving platter. Slice the baked sweet potatoes in half and arrange the halves, flesh side up, over the rice. Top with the chickpeas, followed by the salsa and raita. Eat!

Notes

I always rinse my grains in a fine mesh sieve before cooking, but it isn’t strictly necessary.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Cuisine: Indian

Keywords: masala chickpea stuffed sweet potatoes