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Tex-Mex Sweet Potatoes with Chickpeas and Kale

February 25, 2018 By Jess 10 Comments

  • 3
Tex-Mex Sweet Potatoes with Chickpeas & Kale
Tex-Mex Sweet Potatoes with Chickpeas & Kale
Tex-Mex Sweet Potatoes with Chickpeas & Kale
Tex-Mex Sweet Potatoes with Chickpeas & Kale
Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com

Oh my goodness these Tex-Mex Sweet Potatoes are SURE to be a new dinner winner for you!

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com
Consider this a mash-up of some of my favourite things – sweet potatoes and tacos plus some seriously good for you ingredients like chickpeas and kale!

I really like to use chickpeas in my meatless dishes; they have a great taste and texture and take on any flavour you put to them so they’re really versatile and delicious.

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com
The only time commitment you need to make for this recipe is baking the sweet potatoes; afterwards, this recipe comes together quite quickly.

Total Time: 1 1/2 hours (includes sweet potato baking time)
Equipment: baking sheet, parchment paper, frying pan, medium mixing bowl
Servings: 4-6

Ingredients:

4 x medium sweet potatoes (about 6-7 oz each)
2 tbsp chili powder
1 tsp salt
1 tsp garlic powder
2 tsp oregano
Optional: 1/2 tsp red pepper flakes (if you like a bit of spice, definitely add these into the mix!)
1 x 540mL can chickpeas, rinsed
3 cups kale, thinly sliced
1 tbsp olive oil + 1 tbsp olive oil
1 1/4 cup old cheddar cheese, shredded (keep 1/4 cup aside)
Cilantro for garnish

Instructions:

Pre-heat your oven to 400F. Mix all of the spices together and set aside.  Scrub the skins of each potato and then using a fork poke a few holes into each sweet potato to let the steam escape.

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com
Bake sweet potatoes directly on the oven rack for 45 minutes to 1 hour, until each sweet potato is fork tender.

While the sweet potatoes are cooking, drain and rinse the chickpeas, chop the kale and shred the cheese.

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com
Let potatoes cool for 5-10 minutes before cutting each sweet potato in half. Once cooled, scrape out each potato and put the potato flesh into a bowl, set aside to be used as a part of the filling. Leave about a 1/4 to 1/2 inch layer inside each potato skin.

Place the potato skins on a parchment-lined baking sheet and put back in the oven to keep warm.

Cook’s Note: Keep your oven set at 400F as you will bake the potatoes once more!

Place a frying pan on medium heat and add 1 tbsp olive oil. Once the frying pan is warm, add the chickpeas and sauté for 3-4 minutes. Then, turn the pan to medium-low and add the kale, 1 tbsp olive oil plus all of the seasonings (2 tbsp chili powder, 1 tsp salt, 1 tsp garlic powder, 2 tsp oregano, Optional: 1/2 tsp red pepper flakes). Stir consistently until the kale has wilted and then take the pan off the heat.

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com
Mash the sweet potato you’ve removed from the potato skins and then add in 1/4 cup shredded cheese and the chickpeas and kale mixture, stirring until combined.

Remove the potato skins from the oven and divide the chickpeas and kale mixture evenly between the potato skins. The potato skins will become quite full and the filling will be above the edge of the potato skin.  Top all of the filled sweet potatoes with cheese and bake in the oven for 10 minutes, until the cheese starts to bubble.

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com

Top each sweet potato with a few cilantro leaves and then it’s time to dig into these flavourful Tex-Mex Sweet Potatoes with Chickpeas and Kale!

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com
I like to serve these Tex-Mex Sweet Potatoes with a green salad and some avocado to make this a full meal.

Tex-Mex Sweet Potatoes with Chickpeas and Kale | cookinginmygenes.com
I think these Tex-Mex Sweet Potatoes with Chickpeas and Kale are going to be making an appearance on our dinner table fairly often and I hope you enjoy them too!

Until the next cooking adventure,
Jess

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Filed Under: Dinner, Lunch, Main Course, Recipe Tagged With: chickpeas, kale, meatless monday, sweet potato, vegetarian, veggie meal

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Reader Interactions

Comments

  1. Justine | JustineCelina.com

    March 5, 2018 at 10:55 am

    YUM! This is a mashup of my favourite things as well — although I couldn’t indulge in the cheese, I bet an avocado mousse or something of the sort would be delish on top. Totally pinning to try this recipe. And it’s beautifully photographed, as always. Just stunning!

    Reply
    • Jess

      March 17, 2018 at 7:51 pm

      Thanks for the recipe love Justine! And YES to the avocado mousse or something like that; it would go brilliant with this dish! I hope you enjoy it and thanks as always for the photo love too 🙂

      Reply
  2. Nicole | Culinary Cool

    March 3, 2018 at 9:08 am

    This looks like a killer recipe. We eat mostly meat-free these days, and I’m always on the lookout for new, simple recipes, and I think I’ve found another! I love the idea of stuffing sweet potatoes, and all these ingredients are so wholesome and delicious!

    Reply
    • Jess

      March 17, 2018 at 7:55 pm

      Ahhh, I so love hearing this Nicole! I’m so glad to hear this is a simple dish that you would enjoy 🙂 Would love to hear from you once you try it out, happy cooking!

      Reply
  3. Chef Markus | Earth, Food, and Fire

    March 2, 2018 at 9:37 am

    What a great idea! I usually just roast sweet potatoes in wedge form for supper , this seems to be just as easy. I like how the recipe is fast and can easily be prepared as a side while making other things!

    Reply
    • Jess

      March 2, 2018 at 4:32 pm

      Thanks for the recipe love Markus! I also roast sweet potatoes in wedges pretty often but wanted to give sweet potatoes a new spin! Hope you enjoy the recipe & thanks for stopping by the blog!

      Reply
  4. Elaine

    March 2, 2018 at 8:52 am

    A wholesome, meatless meal with spices that give it a kick! And CHEESE! Great instructions. Thanks.

    Reply
    • Jess

      March 2, 2018 at 4:35 pm

      You bet Elaine! So happy to hear the instructions sound good too 😉 Hope you enjoy the recipe!

      Reply
  5. Denise from Urb'n'Spice

    February 28, 2018 at 3:17 pm

    These look so yummy, Jessica! So nutritious and delicious looking – thanks so much for sharing 🙂

    Reply
    • Jess

      March 2, 2018 at 4:37 pm

      Thanks for the recipe love Denise!! These sweet potatoes are definitely a go-to recipe for us at home now too; an easy and nutritious recipe!

      Reply

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