Super Stuffed Sweet Potatoes with Creamy Greens and Chickpeas
- 2 large sweet potatoes
- 1 bunch kale (Lacinato is the best, but any type of kale will do), stems removed
- 1 bunch Swiss chard leaves, stems removed
- 1 Tbsp extra-virgin coconut oil
- 3 garlic cloves, chopped
- 1 Tbsp minced fresh ginger
- 1 cup canned full-fat coconut milk
- 1 Tbsp chickpea flour
- 2 Tbsp Bragg Liquid Aminos or tamari
- 1 large tomato, chopped
- 1 1/2 cups chickpeas
Preheat oven to 425-degrees. Bake the potatoes on a parchment-lined cookie sheet until soft for about 1 hour.
About 20 minutes before potatoes are ready, prepare the greens. Lay the kale and chard leaves flat on a cutting board and roll up tightly, jelly-roll style. Cut the roll into thin slices (about 1/4-inch wide), creating long shreds of the greens. Set aside.
Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and shredded greens and cook, stirring frequently, until the vegetables have begun to wilt and are bright green.
Meanwhile, in a small bowl, whisk together the coconut milk, chickpea flour, and liquid aminos until smooth. Pour this mixture over the greens in the pan and stir to coat well. The sauce will thicken fairly quickly and should cling to the leaves. Cook for about 2 minutes, until heated through. Add the tomato and chickpeas and stir well. Lower the heat to low and keep warm until the potatoes are ready.
To serve, cut each sweet potato in half lengthwise. Top with about half the greens mixture and serve.