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


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!


  • 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


  • 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


  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!


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