Loaded Curry Sweet Potato

A hearty and flavorful sweet potato dish loaded with spiced chickpea curry and topped with fresh basil chimichurri sauce.

By @tappedinwellness

Original recipe source

Cook time: 70 minutes

Servings: 4

Ingredients

• 4 whole sweet potatoes medium to large size
• 0.33 cup onion diced
• 0.33 cup green bell pepper diced
• 0.5 cup tomato diced
• 4 tbs curry powder
• 1 can chickpeas
• 2 tsp dried thyme
• 1 whole bay leaf
• 0 to taste salt
• 0 to taste black pepper
• 1 can coconut milk
• 1 cup basil chopped
• 1 clove garlic grated
• 2 tsp red chili flakes
• 1 tbs apple cider vinegar
• 4 tbs olive oil
• 0 pinch salt
• 0 pinch black pepper

Instructions

1. Preheat oven to 400ºF. Wash and dry the sweet potatoes. Poke each potato a few times with a fork.
2. Bake sweet potatoes in the oven for 1 hour or until tender.
3. Chop and sauté onion, green bell pepper, and tomato in a pan over medium heat.
4. Add curry powder, chickpeas, dried thyme, bay leaf, salt, pepper, and coconut milk to the pan. Stir to combine.
5. Let simmer for 10 minutes on medium-low heat, then set aside.
6. Mix fresh basil, grated garlic, red chili flakes, apple cider vinegar, olive oil, salt, and pepper in a bowl to make chimichurri.
7. Serve the sweet potatoes with the chickpea curry, then top with chimichurri and enjoy.