Chicken and Chickpea Loaded Sweet Potato

It’s the beginning of January and time to lighten it up a little. I could be projecting but I feel like I am a squirrel in hibernation after two weeks of holiday indulging. In any case, I will try to make January a little lighter, cleaner, drier and more (not all) plant-based.

I’m starting off with this recipe because it is super healthy, great as a leftover lunch and all around makes me feel like I am taking care of myself… does that make sense?

Sweet potatoes taste the best when slowly cooked in the oven as opposed to a fast microwave cook. I realize that it is a pain in the #$% and that is why I make a bunch at the same time and freeze them cooked, after the end of Step 1 in the directions. Just defrost them in the fridge overnight, cut it open and reheat it in the oven, or carry on with Step 2 in the directions.

Chicken and Chickpea Loaded Sweet Potato

Servings 2


  • 2 sweet potatoes

Chicken Chickpea Mixture

  • 2 tbsp. olive oil
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • ½ tsp kosher salt
  • Freshly ground pepper to taste
  • 3-4 brown mushrooms stems removed and caps chopped finely
  • 2 cloves garlic  minced
  • ½ pound minced chicken
  • 2 cups shredded napa cabbage
  • 1 cup shredded carrot
  • 2 green onion chopped finely
  • ½ cup canned chickpeas drained and rinsed
  • 2 tbsp. minced parsley or cilantro optional


  • Heat oven to 400˚F.  Poke a few holes in the sweet potatoes, place on a cookie sheet and bake for 60-75 minutes or until fork tender.  Remove from the oven.
  • Cut in half in the length, scoop out about 2 tbsp. of the flesh from each side, reserve this extra sweet potato flesh.   Place back in the oven for another 15 minutes or so.  This step can be done a day in advance.

In the meantime, make the Chicken Chickpea Mixture. 

  • In a large fry pan over medium high heat, add oil.  Add the cumin, and chili powder.
  • Add the chopped mushrooms and sauté until browned, shrunken and dried out, about 3-5 minutes.  Add the garlic, sauté for 1 minute.
  • Add the minced chicken and sauté until browned and opaque, about 5 minutes. 
  • Add the shredded cabbage, shredded carrot, green onion.  Sauté until the cabbage and carrot have wilted, about 5 minutes.  
  • Add the chickpeas and reserved sweet potato, stir through the chicken mixture.
  • Taste for salt and pepper, adjust seasoning as necessary.
  • Distribute the cooked mixture into each sweet potato half. Sprinkle with fresh parsley or cilantro if desired.  Serve.