Exploded Sweet Potato

Sweet, spicy, salty and packed with protein … this recipe seems to have it all!
— Kaitlyn

Plus, it’s packed with vitamin rich, heart-healthy ingredients. Topped with an indulgent sauce you’re going to want to pour over everything. It’s nothing like your normal baked potato.




  • 1 large sweet potato
  • 1 green onion
  • 1 cup of cooked chickpeas
  • 1 tbs melted coconut oil (or oil of choice)
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic
  • ½ tsp chili powder
  • ½ tsp salt
  • 2 cups of deveined and chopped kale
  • 1 cup baby spinach
  • 1 tbs coconut oil
  • 1 tsp chili flake
  • Salt to taste  
  • 1 cup raw cashews
  • ¼ cup nutritional yeast
  • 1 tbs apple cider vinegar
  • 1-2 tbs water
  • 2 tsp salt




Exploded Sweet Potato

Preheat the oven to 400 degrees.

Wash and dry the sweet potato. Prick the skin a few times on all sides with a fork.

You can place the potato directly on the oven rack, but put a pan below to catch any drippings, as they can ooze slightly while baking. Bake for two hours, or until completely tender all the way through.



While the potato bakes, spread the chickpeas evenly on a baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure they’re evenly coated. Roast the chickpeas in the oven with your potato for 20 to 30 minutes. Stir or shake the pan every 10 minutes. A few chickpeas may pop—that’s normal.

While the chickpeas are in the oven…

Add one tablespoon of coconut oil and chili flake to a medium skillet. Heat the oil, then add the spinach and kale to the skillet. Season lightly with salt and continue to sauté until the greens are wilted, about 4-5 minutes.

The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle. Sprinkle paprika, garlic, cumin, chili and salt over the chickpeas and stir to coat evenly.



Place cashews, nutritional yeast, apple cider vinegar, water, and salt in high-speed blender. Blend until smooth, adding more water if needed.


Pull the baked potato out of the oven, slice the top, and open it up. Stuff with kale and chickpeas, then drizzle your sauce on top. Slice the green onion, and sprinkle on top.

Pro tip: try swapping out the toppings with various vegetables or sauces—the options are limitless.




An De Smedt