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Jerk Chickpeas & Purple Sweet Potatoes
Purple sweet potatoes have been in the spotlight since the documentary Blue Zone came out on Netflix this year—an excellent documentary about five different areas where people live longer than other places. One of the Blue Zone areas showed that residents ate a lot of purple sweet potatoes. Lucky for us, purple sweet potatoes pair well with jerk chickpeas! Jerk Chickpeas & Purple Sweet Potatoes is an easy recipe; if you can not find purple sweet potatoes, you can use regular ones or sub with sweet potatoes.
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Shopping List
Roasted Purple Sweet Potato Ingredients
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1 large purple sweet potato
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1 tsp minced garlic
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2 tsp minced onion
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1/2 tsp thyme
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1 tsp paprika
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1 Tbsp avocado oil
-
to taste salt & pepper
Jerk Chickpea Ingredients
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2 cans chickpeas
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1/2 cup chopped red bell pepper
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2 tsp fresh minced ginger
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1/2 chopped red onion
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1-2 Tbsp jerk seasoning
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1.5-2 cans coconut cream
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1 Tbsp agave
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to taste salt
Additional Ingredients
-
wild rice
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fresh cilantro
Directions
- 1Preheat oven to 360 degrees Fahrenheit
- 2Begin cooking wild rice (it takes a while)
- 3Peel and dice one large purple sweet potato. Add to a bowl
- 4Add all the spices from Roasted Purple Sweet Potato Ingredients, and the oil, to the bowl. Mix until the potatoes are covered. Place coated potatoes on a baking sheet and bake for 15 minutes or until they are soft
- 5Chop red bell pepper, ginger, and onion. Rinse and drain chickpeas
- 6In a deep saute pan, cook red bell peppers, ginger, and onion in a bit of oil for 4 - 5 minutes, on medium heat. Add jerk seasoning, mix well. Add coconut cream, agave, and chickpeas. Cook for 2 - 3 minutes
- 7Add roasted sweet potatoes, mix, and cook for 2 - 5 minutes
- 8Serve on wild rice and garnish with chopped fresh cilantro
Shopping List
Roasted Purple Sweet Potato Ingredients
-
1 large purple sweet potato
-
1 tsp minced garlic
-
2 tsp minced onion
-
1/2 tsp thyme
-
1 tsp paprika
-
1 Tbsp avocado oil
-
to taste salt & pepper
Jerk Chickpea Ingredients
-
2 cans chickpeas
-
1/2 cup chopped red bell pepper
-
2 tsp fresh minced ginger
-
1/2 chopped red onion
-
1-2 Tbsp jerk seasoning
-
1.5-2 cans coconut cream
-
1 Tbsp agave
-
to taste salt
Additional Ingredients
-
wild rice
-
fresh cilantro
Directions
- 1Preheat oven to 360 degrees Fahrenheit
- 2Begin cooking wild rice (it takes a while)
- 3Peel and dice one large purple sweet potato. Add to a bowl
- 4Add all the spices from Roasted Purple Sweet Potato Ingredients, and the oil, to the bowl. Mix until the potatoes are covered. Place coated potatoes on a baking sheet and bake for 15 minutes or until they are soft
- 5Chop red bell pepper, ginger, and onion. Rinse and drain chickpeas
- 6In a deep saute pan, cook red bell peppers, ginger, and onion in a bit of oil for 4 - 5 minutes, on medium heat. Add jerk seasoning, mix well. Add coconut cream, agave, and chickpeas. Cook for 2 - 3 minutes
- 7Add roasted sweet potatoes, mix, and cook for 2 - 5 minutes
- 8Serve on wild rice and garnish with chopped fresh cilantro
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