Coconut Mango Chickpea Sweet Potato Boats
Looking for a fresh, protein‑rich twist on baked sweet potatoes? These Coconut Mango Chickpea Sweet Potato Boats combine creaminess, sweetness, and a spicy kick for an unforgettable bite. Salt, pepper, and lime let each flavor shine.
Ingredients
- 2 medium sweet potatoes (about 700g), halved lengthwise
- 1 cup canned chickpeas, drained and rinsed
- 1 cup diced ripe mango (about 160g)
- 1/4 cup coconut milk (full‑fat)
- 2 tbsp chopped fresh cilantro
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1 tbsp lime juice
- 1 tsp honey (optional)
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a baking sheet.
- Place sweet potato halves on the sheet, skin side down. Drizzle with 1 tbsp olive oil, season with sea salt and pepper.
- Bake 25–30 minutes, until tender and slightly caramelized.
- While potatoes bake, heat 1 tbsp olive oil in a skillet over medium heat. Add garlic, cumin, smoked paprika, chili powder and sauté until fragrant, ~30 seconds.
- Add chickpeas, lime juice, and honey. Cook 4–5 minutes, stirring until chickpeas are warmed and lightly coated. Season with salt and pepper.
- Spoon chickpea mixture into each sweet potato half, dividing equally.
- Top with diced mango, cilantro, and swirl coconut milk over each boat.
- Return to oven for an additional 4–5 minutes to warm all ingredients and meld flavors.
- Remove, garnish with extra cilantro if desired, and serve immediately.
Chef's Note
Let the sweet potato halves cool a few minutes before filling to avoid cutting yourself on the sharp edges.
Make-Ahead Tips
Fill and refrigerate up to 2 days; reheat in the oven or toaster oven until warmed through. Sweet potatoes maintain their shape well.
Substitutions
Swap chickpeas for black beans, or use grilled tofu for a dairy‑free protein boost. Replace mango with chopped pineapple or peach for a different sweet note.