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.

Join the discussion

Go Pro to Access This Recipe

You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.

Upgrade

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

Preheat oven to 360 degrees Fahrenheit
Begin cooking wild rice (it takes a while)
Peel and dice one large purple sweet potato. Add to a bowl
Add 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
Chop red bell pepper, ginger, and onion. Rinse and drain chickpeas
In 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
Add roasted sweet potatoes, mix, and cook for 2 - 5 minutes
Serve 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

Preheat oven to 360 degrees Fahrenheit
Begin cooking wild rice (it takes a while)
Peel and dice one large purple sweet potato. Add to a bowl
Add 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
Chop red bell pepper, ginger, and onion. Rinse and drain chickpeas
In 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
Add roasted sweet potatoes, mix, and cook for 2 - 5 minutes
Serve on wild rice and garnish with chopped fresh cilantro