Recipe courtesy of Jason Wrobel
1 hr 25 min
1 hr 5 min
4 servings
1 hr 25 min
1 hr 5 min
4 servings


  • 1 large red bell pepper, halved, stemmed and seeded.
  • 2 medium sweet potatoes, halved lengthwise
  • 1 tablespoon plus 1/2 teaspoon coconut oil 
  • Zest of 1 lime 
  • 2 teaspoons ground cumin
  • 2 cups canned chickpeas, drained and rinsed 
  • 1/2 cup finely diced yellow onion
  • 4 to 5 cloves garlic, minced 
  • 4 medium tomatoes, seeded and diced 
  • 1 1/2 teaspoons ground coriander 
  • Pinch cayenne or crushed red pepper flakes (optional) 
  • 1 can light, unsweetened coconut milk 
  • 2 tablespoons fresh lime juice 
  • 1 large bunch spinach, stemmed and chopped 
  • Sea salt
  • Ground black pepper
  • 1/2 cup unsweetened shredded coconut, for garnish
  • 1/2 cup chopped fresh cilantro, for garnish
  • 1/4 cup chopped green onion, for garnish


Watch how to make this recipe.

Place the bell pepper skin-side up on a medium baking sheet and broil until the skins are well charred all over, 10 to 15 minutes. Transfer the peppers to a small paper bag, seal and leave them to steam for 20 minutes. When done, scrape off the charred skin using the edge of a spoon. Give the peppers a rough chop, then puree them a blender until very smooth. Set aside.

Adjust the oven to 400 degrees F.

Place the sweet potatoes cut-side up in a 9-by-13-inch baking dish. Drizzle with 1/2 teaspoon of the coconut oil and sprinkle with the lime zest and 1/2 teaspoon of the cumin. Bake until fork tender, 30 to 40 minutes.

Meanwhile, combine the chickpeas and water to cover in a small saucepan. Bring to a boil and simmer for 15 minutes. Drain thoroughly and set aside.

Heat the remaining 1 tablespoon coconut oil in a large skillet over medium-low heat. Add the onion and saute 5 minutes. Add the garlic and saute 1 minute more. Stir in the tomatoes and cook for 10 minutes. Add the coriander, the remaining 1 1/2 teaspoons cumin, the red pepper puree and a pinch of cayenne. Cook 1 minute more, then stir in the coconut milk and lime juice. Bring to a low boil, lower the heat and simmer gently for 5 minutes. Stir in the spinach and the drained chickpeas and cook another 3 minutes. Season with salt and pepper.

To serve, arrange a sweet potato half, cut-side up, on a plate. Generously spoon some of the chickpea mixture over the top. Garnish with plenty of shredded coconut, cilantro and green onion. Serve immediately.

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