Curry Stuffed Sweet Potato
INGREDIENTS
2 sweet potatoes (orange or purple)
Stuffing:
8 kale leaves
2 15 oz. cans chickpeas (2 ⅔ cups)
3 tbsp coconut aminos
1 tbsp curry powder
Sauce:
1/3 cup tahini
1 tbsp lemon juice
1 clove garlic
1/2 inch turmeric
1/2 inch ginger (or to taste)
2-3 dates (or to taste)
1/4 tsp cinnamon
1/2 + 1/8 cup water
Optional:
1/2 tsp salt or to taste
INSTRUCTIONS
Preheat the oven to 400 F.
Cut the sweet potatoes in half lengthwise and place them cut side down on a parchment -lined baking sheet. Bake for 30 minutes or until a fork can poke through easily.
Add your cooked chickpeas to a skillet heated on medium and cook for 5 minutes to remove some of the moisture from the chickpeas. Add coconut aminos and curry powder. Cook until most of the liquid from the coconut aminos cooks off and the chickpeas are glossy and coated with curry. Add the chopped kale and saute for another 3-5 minutes. Set aside.
Make the sauce by combining all the ingredients in a high speed blender and blending until smooth.
Take your cooked sweet potato and gently press the center portion of the potato with the back of a spoon to create a dip. Add as much filling as you can. Top with sauce and enjoy!
