Vegan Sweet Potato, Chickpea & Spinach Empanadas
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Oh My Veggies · by Liz★ 5.0 (2)

Vegan Sweet Potato, Chickpea & Spinach Empanadas

NUTRITION · PER SERVING140M COOK
CAL 10%·PRO 9%
CARBS 21G42% OF CAL
4G FIBER0G ADDED2G INTRINSIC15G OTHER2G TOTAL SUGAR
FAT 11G47% OF CAL
8G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked hand pies filled with curried sweet potato, chickpeas, and spinach in a flaky vegan crust. Warm, spiced, and satisfying with layers of flavor. An impressive appetizer or snack that feels homemade.

startermexicanbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 20
  • 1 cup canned light coconut milk
  • 3/4 cups melted virgin coconut oil (plus more for brushing the dough)
  • 1 envelope (2 1/4 teaspoons active dry yeast)
  • 2 1/2 - 3 cups all-purpose flour (plus more for rolling out the dough)
  • 2 1/2 cups peeled and diced sweet potatoes (about 2 medium sweet potatoes)
  • 1/3 cup peeled and diced shallots (about 2 medium shallots)
  • 2 garlic cloves (peeled and minced)
  • 1/2 cup canned light coconut milk
  • 1 1/2 teaspoons curry powder
  • 2 cups chopped fresh spinach
  • 1 16-ounce can chickpeas, drained and rinsed
  • 1/4 cup fresh cilantro (roughly chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper flakes
PREP
120M
SODIUM
178MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.