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Loaded Sweet Potato with Kale and Chickpeas

Loaded Sweet Potato with Kale and Chickpeas

Today, I am going to share with you a very special recipe to me. This is one of my dads favourite vegan dishes. He's not vegan but this Loaded Sweet Potato with Kale and Chickpeas is so tasty and heartwarming that even a stubborn meat-eater loves it.

The reason why this loaded sweet potato recipe has a special place in my recipe library is that it really helped me open the door to veganism at my parents home. 

Veganism is something foreign to them. My dad thinks being vegan is some kind of hipster thing. And that all your meat and dairy products are simply replaced with highly processes foods. 

While growing up and raising children, they saw how most foods became more and more processed. Everything came packaged, jam-packed with salt, sugar, and preservatives. No wonder why the idea of a whole food plant based diet seems unreal to them.

Nowadays, whenever I visit my parents I am the one doing all the cooking. Not only it's my thing, but, by doing this and cleaning afterwards I give mum a break and she gets to spend that time playing and enjoying time with my son.

This has given me the chance to show my parents what veganism is really about. They see the benefits and understand my reasons a lot more now. They even have given up on processed food and they've cut down on their meat consumption! 

Seeing them go through this makes me incredibly happy! It's impossible to convince someone to adopt a healthier diet. This is especially true for an adult that has been eating a certain way for many many years. 

It's a bit different when it comes to kids. For instance, I don't dictate what my son has to eat, instead, I educate him about the ethical and nutritional aspects of food. That way he can make good decisions that are healthy whilst avoiding animal cruelty.

Education is key, but we can't deny the power of a delicious recipe. So let me tell you a bit more about this amazing loaded sweet potato that made my dad so happy and more health conscious. 

The first thing we need is, of course, sweet potatoes. This vegetable is an absolute staple in my kitchen. They are super easy to cook and so versatile. This time I used it as a base for a delicious filling, but for my Lasagna with Spinach Ricotta and Sweet Potato recipe, I used it as a layer.

As a filling we have kale and chickpeas tossed in a soy cream and herb mix. It is super easy to make and you'll be loading up on vitamins, minerals, antioxidants, fibre, protein and carbohydrates, the good kind of carbs, of course.

This loaded sweet potato is a serious powerhouse of nutrients. With every ingredient adding tons of benefits to your diet and we're making sure your belly is full and your body properly nourished. Oh, and it looks so pretty on the table

Ingredients
6
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Olives, Soy

Ingredients

For the sweet potato

  • 4 large sweet potato (scrub and pierce 8 times with a fork)

For the filling

  • 1 can chickpeas
  • 12 lb kale (washed and stems removed, thinly sliced)
  • 2 tsps olive oil
  • 1 medium onion (thinly sliced)
  • 1 cup soy cream

For the herbs

  • 1 dash chili flakes
  • 2 tsps herbes de provence
  • 1 tsp sea salt

Directions

  1. Preheat the oven to 400F (200 degrees) and place the whole sweet potato in the oven and bake for 45 minutes.
  2. Preheat the oil in a wok or a big skillet and roast the garlic for about 1-2 minutes and add the onion and roast it for 2-5 minutes.
  3. Add the kale and saute it for about 5-10 minutes until slightly soft, after that add the chick peas, herbs and soy cream.
  4. Adjust taste of the filling and slice the sweet potato open to place the filling in the middle, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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