Dinner? Done!

Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving! 

A twist on loaded baked potatoes, our vegan baked sweet potatoes with garlicky greens and crispy curry chickpeas hit all the notes. Served with a tangy coconut-lime crema and fresh herbs, these baked spuds are a meal in themselves but could also work as a satisfying side.

Prep time: 25 min.

Cook time: 1 h

Serves: 4


  • 4 medium-sized sweet potatoes
  • 2-3 small leeks
  • 1 bunch Swiss chard (or 1 bag frozen chard)
  • 2 15.5 oz cans chickpeas
  • 3 cloves garlic
  • 4 tsp. curry powder
  • High heat cooking oil
  • Salt and pepper
  • Optional: chopped fresh cilantro and/or parsley + lime wedges for garnish

For Coconut-Lime Crema:

  • 4 oz. plain coconut yogurt (try Cocojune!)
  • 2 tsp. tahini
  • 1 lime
  • ¼ tsp salt



Step 1

Preheat oven to 400°F. Prick sweet potatoes all over with a fork and place on baking sheet. Bake for 1 hour or until tender. 

Step 2

Meanwhile, rinse, drain and dry chickpeas. Toss with 2 tbsp. oil, 1 tsp. salt, and 4 tsp. curry powder and spread on a parchment-lined baking sheet. Add to oven and bake until crispy (about 45 minutes).


Step 3
  1. Prep vegetables. Trim leeks and slice lengthwise. De-stem chard leaves. Cut leeks and stems in ¼ in. slices. Cut chard greens into 1 in. ribbons. Mince garlic. Heat 2 tsp. oil in Dutch oven or saute pan with lid on low heat. Add leeks and saute for 5 minutes, before adding stems and garlic. Cook for 5 more minutes. Add chard, stir and cover. Cook for an additional 10 minutes. Turn off heat and leave covered.
Step 4

To make the coconut-lime crema, combine yogurt, tahini, the juice of 1 lime, and a pinch of salt in a small bowl.

Step 5

Assemble loaded sweet potatoes! Slice baked sweet potatoes lengthwise. Stuff with greens and crispy chickpeas. Served with a dollop of coconut-lime crema, fresh cilantro or parsley, and a wedge of lime.  

More Recipes

Hudson Valley Fisheries Steelhead Trout Poke

Hudson Valley Fisheries Steelhead Trout Poke

Hudson Valley Steelhead Poke Bowl Time: 25 min. Servings: 4  Ingredients 1lb Steelhead trout fillet 1/4 cup soy sauce 1 tsp rice wine or apple cider vinegar 1 tsp sesame oil 1 tsp siracha, chili paste or wasabi Pickled cucumber and carrots 2 x 6-inch Persian...

Warming Vegetable Soup with Ginger

Warming Vegetable Soup with Ginger

Did you know that there are hundreds of independently owned natural food markets (just like us) across the country? We’re all connected by the Independent Natural Food Retailers Association. Together, as members of INFRA, we share resources and work together to expand...

Eel Recipes

Garlic Roasted Eel with Polenta  Ingredients 2lb eel butterflied 10 garlic cloves  10 springs fresh rosemary 1 cup dry white wine 4 tbsp extra virgin olive oil Salt & pepper to taste 2/3 cup white polenta 1 ½ cup water 4 tbsp butter Wooden skewers, soaked in...