Loaded Sweet Potato with Curried Chickpea and Mushroom
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.
Ingredients
Cooking Instructions
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 tsp), Curry Powder (1 tsp), Ground Coriander (1/2 tsp), Ground Ginger (1/2 tsp), Simply Organic Onion Powder (1/2 tsp), Chili Powder (1/4 tsp), Water (4 Tbsp), Salt (to taste), 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 (4 Tbsp), curried chickpea, and Fresh Cilantro (1 stalk) and serve.
