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an overhead shot of the masala chickpea stuffed sweet potatoes on coconut turmeric rice on a blue platter

Masala Chickpea Stuffed Sweet Potatoes on Coconut Turmeric Rice


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

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
  • 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
  • 1/2 cup full fat coconut milk
  • 1 1/4 cups water
  • 1/4 teaspoon fine sea salt

Masala Chickpeas

  • 1 tablespoon virgin coconut oil
  • 1 medium yellow onion, diced
  • 34 garlic cloves, minced
  • 1/4 teaspoon fine sea salt plus a pinch
  • 1 1/2 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
  • 1/2 cup finely diced red onion
  • Pinch of fine sea salt
  • 1/4 cup finely chopped cilantro
  • Juice of 1/2 a lime

Raita

  • 1 cup whole milk yogurt (or coconut yogurt for vegan)
  • 1 cup finely chopped cucumber
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons thinly sliced green onion
  • 1/2 teaspoon ground coriander
  • 1/2 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 1/4 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.

  • Category: Main Course
  • Cuisine: Indian

Keywords: masala chickpea stuffed sweet potatoes