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SideChef
Recipes
Loaded Sweet Potato with Curried Chickpea and Mushroom
Recipe

17 INGREDIENTS • 7 STEPS • 1HR 5MINS

Loaded Sweet Potato with Curried Chickpea and Mushroom

4.7
3 ratings
Discover our Loaded Sweet Potato with Curried Chickpea and Mushroom, a flavor-packed delight tantalizing the taste buds. Roasted to perfection, the sweet potato's natural sweetness is elevated by the savory blend of curried chickpeas and sautéed mushrooms. A burst of aromatic curry spices infuses each bite with warmth. Serving it with coconut yogurt makes this dish a fantastic meal for any time of the day.
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Loaded Sweet Potato with Curried Chickpea and Mushroom
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Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
Discover our Loaded Sweet Potato with Curried Chickpea and Mushroom, a flavor-packed delight tantalizing the taste buds. Roasted to perfection, the sweet potato's natural sweetness is elevated by the savory blend of curried chickpeas and sautéed mushrooms. A burst of aromatic curry spices infuses each bite with warmth. Serving it with coconut yogurt makes this dish a fantastic meal for any time of the day.
1HR 5MINS
Total Time
$2.12
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sweet Potato
2
(0.25 lb)
Sweet Potatoes
cleaned and dried
Vegetable Oil
1 tsp
Vegetable Oil
Garlic
1 clove
Brown Mushrooms
1 cup
Brown Mushrooms, roughly chopped
Chickpeas
1 can
(15.5 oz)
Chickpeas
drained, rinsed, and dried
Tomato Paste
1 Tbsp
Tomato Paste
Tahini
1/2 Tbsp
Curry Powder
1/2 Tbsp
Ground Coriander
1/2 tsp
Ground Coriander
Onion Powder
1/2 tsp
Onion Powder
Chili Powder
1/4 tsp
Chili Powder
Water
1/4 cup
Water
Fresh Cilantro
1 stalk
Fresh Cilantro, roughly chopped
Salt
to taste
Unsweetened Coconut Yogurt
1/4 cup
Unsweetened Coconut Yogurt
Nutrition Per Serving
VIEW ALL
Calories
75
Fat
3.9 g
Protein
1.6 g
Carbs
9.9 g
Add to plan
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Loaded Sweet Potato with Curried Chickpea and Mushroom
Save
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Use a fork to poke holes in the Sweet Potatoes (2).
step 3
Place them on a parchment-lined baking tray. Bake in the oven for 45-60 minutes until fork tender.
step 4
Prepare the curried chickpea and mushroom. Heat the Vegetable Oil (1 tsp) in a saucepan over medium heat. Add Garlic (1 clove) and cook until fragrant. Then add Brown Mushrooms (1 cup), and season with Salt (to taste) and Ground Black Pepper (to taste). Cook for about 5 minutes.
step 5
Add Chickpeas (1 can), Tomato Paste (1 Tbsp), Tahini (1/2 Tbsp), Curry Powder (1/2 Tbsp), Ground Coriander (1/2 tsp), Ground Ginger (1/2 tsp), Onion Powder (1/2 tsp), Chili Powder (1/4 tsp), Water (1/4 cup), {@10:}, and Ground Black Pepper (to taste). Cook for about 3 minutes.
step 6
Cut each sweet potato in the middle half lengthwise. Use a spoon or fork to mix the sweet potato within the shell.
step 7
Top each sweet potato with Unsweetened Coconut Yogurt (1/4 cup), curried chickpea, and Fresh Cilantro (1 stalk) and serve.
step 7 Top each sweet potato with Unsweetened Coconut Yogurt (1/4 cup), curried chickpea, and Fresh Cilantro (1 stalk) and serve.
Tags
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Beans & Legumes
Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Potatoes
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