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| When I was trying to decide on today’s recipe, I wasn’t actually sure what was “appropriate” to promote in September. In my opinion, it felt a little too early for pumpkin and too late for summer fruits. (But no judgment if you’re already whipping up stuff with pumpkin or enjoying end-of-the-season fruit.) A quick internet search suggests sweet potatoes are a September food, which I was very on board with. Hope you are, too! |
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Forks up!
Sarah Matysiak
Associate Editor, Healthline |
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Written by Sarah Matysiak
September 14, 2025 • 2 min read |
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| Coconut, spinach, chickpeas, and sweet potatoes |
| Let’s start off with the basics: This recipe packs fiber (thank you, sweet potatoes and spinach) and protein (thank you, chickpeas), while being low calorie and vegetarian. Plus, the sweet potatoes add a bright pop of color and a savory, sweet flavor that complements the green spinach and cilantro. But if you have the cilantro aversion gene (like me), maybe just leave that one out. |
| If the hour it takes to make it looks intimidating, there’s a workaround! That’s just because sweet potatoes can take a while to bake in the oven. If you need to expedite the process, you could simply poke them with a fork and microwave them for about 8 to 10 minutes. Now, you’re only looking at about 21 minutes until delicious. |
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| What we’re digesting |
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