Baked Sweet Potatoes with Garlicky Greens + Crispy Curry Chickpeas

Dinner? Done!

Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving! 

A twist on loaded baked potatoes, our vegan baked sweet potatoes with garlicky greens and crispy curry chickpeas hit all the notes. Served with a tangy coconut-lime crema and fresh herbs, these baked spuds are a meal in themselves but could also work as a satisfying side.  


Prep time: 25 min.
Cook time: 1 h
Serves: 4


  • 4 medium-sized sweet potatoes
  • 2-3 small leeks
  • 1 bunch Swiss chard (or 1 bag frozen chard)
  • 2 15.5 oz cans chickpeas
  • 3 cloves garlic
  • 4 tsp. curry powder
  • High heat cooking oil
  • Salt and pepper
  • Optional: chopped fresh cilantro and/or parsley + lime wedges for garnish

For Coconut-Lime Crema:

  • 4 oz. plain coconut yogurt (try Cocojune!)
  • 2 tsp. tahini
  • 1 lime
  • ¼ tsp salt













  1. Preheat oven to 400°F. Prick sweet potatoes all over with a fork and place on baking sheet. Bake for 1 hour or until tender. 
  2. Meanwhile, rinse, drain and dry chickpeas. Toss with 2 tbsp. oil, 1 tsp. salt, and 4 tsp. curry powder and spread on a parchment-lined baking sheet. Add to oven and bake until crispy (about 45 minutes).
  3. Prep vegetables. Trim leeks and slice lengthwise. De-stem chard leaves. Cut leeks and stems in ¼ in. slices. Cut chard greens into 1 in. ribbons. Mince garlic. Heat 2 tsp. oil in Dutch oven or saute pan with lid on low heat. Add leeks and saute for 5 minutes, before adding stems and garlic. Cook for 5 more minutes. Add chard, stir and cover. Cook for an additional 10 minutes. Turn off heat and leave covered.
  4. To make the coconut-lime crema, combine yogurt, tahini, the juice of 1 lime, and a pinch of salt in a small bowl.
  5. Assemble loaded sweet potatoes! Slice baked sweet potatoes lengthwise. Stuff with greens and crispy chickpeas. Served with a dollop of coconut-lime crema, fresh cilantro or parsley, and a wedge of lime.     


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