Sweet Potato + Red Pepper Spicy Empanadas (GF)


Hi everyone! Can we talk about how cool it was to experience the solar eclipse?? It was such a lovely reminder of the awe-inspiring patterns and phases of the cosmos. I'm trying to take stock in the reminder that light and dark coexist together in phases, in succession. The two, though opposite, are alike in that they cannot be without each other. Each makes the other more brilliant. And this pattern extends to our lives and periods of lightness and darkness. It's a beautiful concept to wrap your head around. 

Anyway, the evening after the eclipse I decided to be adventurous and try this new recipe. I'm excited to experiment with other flours on this one, but making the empanadas was definitely a fun change of pace! While I like to keep things simple and use the tried and true recipes for most meals, every now and again it's better to get adventurous and try something a little daring. ;) Try it for yourself and let me know what you think!


Sweet Potato + Red Pepper Spicy Empanadas (GF)

Inspired by The First Mess Chickpea Flour Empanadas

Notes: You can likely use any other flour on hand. Next time I think I'll try with a GF flour to see how the texture changes. Feel free to sub in any vegetables you have on hand. And if you want this to be vegetarian, you can replace the beef with tempeh or just omit it altogether! 



  • 3 cups chickpea flour
  • A big pinch of salt
  •  4.5 tbsp olive oil
  • 1/2 cup water (depending on how your dough feels)


  • 2 tbsp olive oil
  • 1/2 onion, fine dice
  • 1 cup cubed sweet potato
  • 1/2 red pepper, diced
  • 1/2 cup brussels sprouts, finely chopped
  • 1/4-1/2 pound grass fed ground beef
  • 1 clove of garlic, minced
  • 1 tbsp chili flakes
  • 1 tsp ground cumin
  • zest and juice of 1 lemon
  • 2 handfuls of spinach, rough chop
  • salt and pepper
  • Optional: grated cheese, to taste.


1. Preheat your oven to 350 degrees F. 

2. Start with the dough: Combine the chickpea flour and salt in a large bowl. Add the oil and water and stir to combine. Knead and add water until the consistency is dense, but sticks together to form a dough. Shape into a disc, wrap in plastic wrap and put it on the counter. 

3. For the filling, heat the olive oil in a large sauce pan over medium heat. Add the sweet potatoes and onions and saute until the onions are translucent and the sweet potatoes have started to soften. Add the brussels sprouts, garlic and red peppers and saute for several minutes. Add the ground beef (if using), chili flakes, cumin and salt to taste. Once the beef is cooked through, add the spinach and stir. Finally, drizzle the lemon juice and zest overtop. Set the filling aside. 

4. Slice the dough into 7-8 equal sized pieces, forming each into a small disc. Dust the work surface and roll out each smaller disc to form a flattened round. Spoon 3-4 tbsp of filling into each circle of dough. Optionally, grate cheese over the filling. Fold one side of the dough over the filling and pinch the edges together starting at the ends, folding the dough over to enclose. Repeat with all the rounds. 

5. Put the completed empanadas on a parchment-lined baking sheet and brush each one with olive oil. Bake for 20 minutes and allow to cool for just a few minutes.