Directions

Bake the Sweet Potatoes

1. Preheat the oven to 425 degrees and line a baking sheet with aluminum foil or parchment paper.

2. Use a fork to poke holes all around each sweet potato, and place them on the baking sheet 

3. Roast the potatoes for 40 - 50 minutes, until their skin has puffed out and they can be pierced easily with a fork.

4. Once tender, carefully remove sweet potatoes from the oven and allow them to cool off a bit as you prepare the chickpeas. 

Prepare the Chickpeas

1. Heat 1 tablespoon of olive oil in a large rimmed skillet over medium heat.

2. Add drained and rinsed chickpeas to the skillet, along with jerk seasoning, garlic powder, onion powder, and smoked paprika. Sauté for 2-3 minutes until chickpeas are warm and fragrant.

Prepare the Kale

1. Once you’ve rinsed and dried your kale, run your hand along the stem to remove the dark green leaves. Stack the kale leaves on top of each other and chop into small, bite-sized pieces. 

2. Add chopped kale to a large mixing bowl and drizzle olive oil and lemon juice over the top, then massage with clean hands for about 3 minutes. Massaging the kale not only infuses it with the flavor of the lemon juice and olive oil, but also helps break down the fibrous, tough characteristics of the kale; therefore making it easier to chew and digest.

3. After 3 minutes, season with a healthy pinch of salt, toss/massage once more, and set aside. 

Assemble the Stuffed Sweet Potatoes

1. Once they’re cooled down enough to work with, transfer the baked sweet potatoes to a serving plate. Slice them long ways down the center with a knife and gently spread them open with a fork, being careful not to get burned by the steam releasing

2. Mash a slab of plant-based butter and a pinch of allspice around inside of each sweet potato, then top with some of the massaged kale and a generous amount of the jerk chickpeas.

3. Finish off with as much KULA Scotch Bonnet BBQ sauce as your heart desires, and enjoy!