Thai Peanut Stuffed Sweet Potatoes with Crispy Chickpeas
These Thai-inspired peanut sweet potatoes with crispy chickpeas take loaded sweet potatoes to a whole new level of yum! Ready in as little as 15 minutes, this easy vegan meal is as tasty as it is nourishing. Tender sweet potatoes are topped with crispy chickpeas, the most addictive Thai curry peanut sauce and a simple, fresh cabbage slaw.
Preheat the oven to 425°F/220°C/gas 7. Line a baking tray with parchment paper.
Cut the sweet potatoes in half lengthwise. Brush them all over with oil and set them cut side down on the prepared baking sheet. Roast them in the oven for 20-30 minutes, or until soft through the middle when pierced with a fork. Smaller sweet potatoes will cook faster than larger ones.
For the Crispy Chickpeas:
In a small bowl, toss the dried chickpeas with the oil, onion powder and salt. Place the chickpeas in a single layer on the same baking sheet as the sweet potatoes if there's room. Otherwise, use a separate parchment lined tray. Roast for 15 minutes. If you like really crispy chickpeas, roast them on a separate baking sheet and increase roasting time to 20-25 minutes, or until they've reached desired crispiness.
While the sweet potatoes are roasting, prepare the Thai peanut sauce and cabbage slaw.
For the Thai Curry Peanut Sauce:
In a medium sized bowl, whisk together the hot water and Thai curry paste until the paste is dissolved. Add in the rest of the peanut sauce ingredients, whisking until smooth.
For the Easy Cabbage Slaw:
In a medium sized bowl, toss all of the ingredients for the easy cabbage slaw together.
Place the baked sweet potatoes on serving plates. Top each sweet potato half with vegan sour cream (optional), roasted chickpeas and drizzle with curry peanut sauce. Top with cabbage slaw and roasted peanuts, and enjoy!
Store leftovers in the fridge for up to 5 days. Keep the slaw in its own container for best quality. The chickpeas will lose their crispiness in the fridge – to reheat, heat a small amount of oil in a skillet over medium heat and fry until recrisped, about 5 minutes. The sweet potatoes can be reheated in the microwave. The peanut sauce may need thinning – whisk in a bit of warm water.
*If these chickpeas are not available where you live, you can use canned or home cooked chickpeas. Drain, rinse and pat dry before tossing with oil. Thai Curry Paste:I use store-bought yellow Thai curry paste. This is the mildest - others, like red or green Thai curry paste work well in this recipe. Adjust the amount to your taste and level of spice/heat desired. Short on Time?Cook the sweet potatoes in the microwave. Using a sharp knife or a fork, poke holes all over the sweet potatoes and place them on a microwave safe plate. Cook them on high power for about 5 minutes for each sweet potato plus an additional 2 minutes for each additional sweet potato. Carefully turn them over halfway through cooking (use tongs). You'll know they are cooked when there isn't any resistance when you poke the potatoes in the middle with a fork. If there is, continuing cooking them for 30-60 seconds increments until they are tender. Cooking times will depend on the size of the sweet potatoes. Many microwaves even have a potato cooking preset which is helpful. Sauté the dried chickpeas in an oiled skillet on medium high until they are lightly browned and crisped as desired. This takes about 5-10 minutes.Storage Suggestion:These stuffed sweet potatoes are best served straight away. If you have leftovers or are doing some meal prep, store the coleslaw separately. Like any salad, it will soften as time goes on. We enjoy the potatoes stored with the chickpeas and peanut sauce already assembled, but naturally the chickpeas will lose their crispiness. To enjoy the chickpea leftovers crispy, you'll need to store them separately and then reheat in a bit of oil in a hot skillet on the stovetop. Leftovers can be kept up to 5 days in the refrigerator.