Recipe Review

Baked Sweet Potato with Kale and Crispy Chickpeas Is an Essential Budget-Friendly Meal

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Looking for a cheap and healthy meal you can whip up with your eyes closed? We have just the thing: This savory sweet potato with mushrooms, kale, and crispy chickpeas from Hip Foodie Mom.

This recipe is even easier than it sounds because the chickpeas roast on a baking sheet right next to the sweet potato, so you can cook both at once. The sweet potato gets soft, delicious, and caramelized, while the chickpeas get crispy and crunchy. The textures complement each other beautifully, and it’s also a great way to multi-task. Tossing the chickpeas with chili-lime seasoning gives them a spicy brightness that is a great contrast with the sugary softness of the sweet potato. 

The chickpeas and sweet potato give most of the flavor and texture, but adding a generous scoop of sautéed mushrooms and kale makes the whole dish more healthful and satisfying. It does not take a lot to cook the mushrooms and kale. Just sauté them in olive oil while you’re waiting for the potatoes and chickpeas. Stuff the sweet potato with the vegetables and cover it with the crunchy chickpeas, and you’ll have a perfect meal.

The baked sweet potato and crispy chickpeas are the key here; as long as you have those, you can adapt this formula to your own tastes and use whichever vegetables or spice blends you want. It also makes an ideal make-ahead lunch or dinner for any day of the week.

Get the Recipe: Baked Sweet Potato with Kale and Crispy Chickpeas from Hip Foodie Mom

Credit: Kelli Foster

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