Vegan Stuffed Sweet Potatoes
A budget friendly and filling dish that anyone can make! All you need are sweet potatoes, a can of chickpeas, your favorite greens, and a creamy vegan sauce.
Ingredients
- 4sweet potatoes (medium, whole)
- 1400ml can chickpeas (drained)
- 1 tsppaprika
- 1 tspgarlic powder
- 1 ½ tspsalt (divided)
- 2 cupskale (massaged with olive oil, if desired)
- 1 cupsunflower seeds (soaked overnight or boiled for 10 minutes)
- ¾ cupwater (or more as needed)
- 1 tablespoonsoy sauce (tamari if gluten-free)
- 1 tspapple cider vinegar
- 1 clovegarlic
- 1 tbspolive oil
Directions
- 1
Preheat the oven to 400F and prepare two baking sheets with parchment paper.
- 2
On one baking sheet, add the sweet potatoes. Poke holes in them with a fork, and season with olive oil, salt and pepper as desired.
- 3
Place them in the oven and roast for 1 hour, until crispy on the outside and soft on the inside.
- 4
While the sweet potatoes roast, prepare the chickpeas. Add them to the second baking sheet, along with a tablespoon of olive oil if desired, paprika, garlic powder and ¾ teaspoon of salt. Massage with hands until evenly coated.
- 5
When the sweet potatoes are half cooked, add the chickpeas into the oven as well for the remaining 30 minutes.
- 6
While the chickpeas are now roasting, add the sunflower seeds, soy sauce, vinegar, garlic, water and a bit of salt to a blender. Combine until a smooth sauce is formed.
- 7
When the potatoes are cooked, remove them from the oven, and make a slice in the middle of each. Mash the inner potato a bit, then top with some kale, the seasoned chickpeas and finally the sunflower cream sauce. Enjoy immediately.