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Coconut Curried Kale-Stuffed Sweet Potatoes

Coconut Curried Kale-Stuffed Sweet Potatoes


  • 2 medium sweet potatoes

  • 1 4.5oz container Bowery Farming Kale Mix (leaves finely chopped)

  • 1 14oz can of full-fat coconut milk

  • 1/2 cup raw cashews (optional: soak overnight to aid with digestion)

  • Coconut (or olive) oil

  • 1 lemon

  • 1 garlic clove

  • Garam masala spice

  • Sea salt & black pepper


Preheat the oven to 375° F. Pierce sweet potatoes several times with a fork, coat with coconut oil and place on a baking sheet lined with parchment paper or tin foil. Roast for 45 minutes, or until tender.

Meanwhile, prepare Coconut Curry Base:

  • ½ cup coconut milk

  • ½ cup cashews

  • 1½ tablespoons fresh lemon juice

  • 1 garlic clove

  • 2 teaspoons garam masala

  • ½ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

In a high-speed blender, combine all above and blend until smooth. Set aside.

When sweet potatoes have cooked through, slice in half and carefully scoop out the centers. Add to coconut curry base and blend once more.

Quickly sauté kale in coconut oil (or leave raw if preferred). Fold half of the kale into the coconut curry and mix well.

Refill sweet potatoes with coconut curry and kale. Serve over remaining kale!

Recipe developed by Rachelle Robinett for Bowery Farming.

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