30 minute LOADED SWEET POTATOES | Vegan Oil-Free
Looking for some healthy, delicious, oil-free vegan meal ideas for the New Year? We’ve got you covered! Today we’re sharing a delicious way to enjoy sweet potatoes. Keep reading!
We’ll start by cutting the sweet potatoes in half and put them face down on a parchment-lined baking sheet (be sure to scrub the skins well beforehand since we’re going to be eating them). Next, mix the chickpeas and spices together and throw them right on the pan with the potatoes. Bake them for about 30-40 minutes at 400º or until the potatoes are tender in the middle.
While the sweet potatoes and chickpeas are roasted in the oven, we can get our toppings together. The first thing we want to make is our Parsley Pico, which is somewhere along the lines of a bruschetta. Quarter a pint of cherry tomatoes, chop a shallot (or red onion), fresh parsley (curly or Italian), squeeze in some lemon, and a dash of balsamic vinegar. Set it aside, stir it every few minutes, and let it marinate.
Now we’re going to make the Garlic-Herb Sauce. It’s a super-easy sauce you make in the blender and it’s ready in a flash. Just add a can of drained chickpeas, some lemon, garlic, and tahini (optional), then start the blender. While it’s going, add soymilk until it reaches a pourable sauce consistency. Finish the sauce by stirring in the dill and that’s all there is to it.
All that’s left is for us to assemble everything. Put the sweet potato and chickpeas in the bottom of a bowl, heap on the parsley pico, and drizzle the Garlic Herb Sauce on top, then dig in! This is a simple meal made with simple ingredients but it packs a punch of flavor and is very filling. You can have it all prepped ahead of time so that you can put it together lickety-split during the busy week.
We hope you’ll try this one and let us know how you like it. Tag us on Instagram @wyw_community and tell us what you think!
Til Next Time, Xoxo Reebs
Loaded Sweet Potatoes
Gorgeous sweet potatoes piled high with all the vegan things!
- Potatoes & Chickpeas
- 4 large sweet potatoes
- 1 can garbanzo beans
- lemon juice
- 1 teaspoon cumin powder
- 1 teaspoon coriander
- 1 teaspoon cinnamon powder
- 1 teaspoon smoked paprika
- Garlic Herb Sauce
- Parsley Pico
- Garlic Herb Sauce
- ¼ cup chickpeas
- 1 tablespoon tahini (optional)
- 1 teaspoon dried dill
- 1 tablespoon lemon juice
- 3 cloves minced garlic
- ¾-1 cup soy milk
For the potatoes and chickpeas:
Preheat the oven to 400°. In a bow, mix the garbanzo beans, lemon juice, and spices. Spread this mixture onto a parchment-lined baking sheet and bake for 30 minutes. Cut the sweet potatoes in half and roast alongside the chickpea mixture in the oven for half an hour or until cooked through. To assemble, put the garbanzo bean mixture on top of the cooked sweet potatoes. Pour the garlic herb sauce on top and serve with parsley pico.
For the Garlic Herb Sauce:
Put chickpeas, garlic, lemon juice, tahini, and soy milk in Nutri Bullet.
Blend the mixture.
Add the dill and shake it well.
A Mediterranean spin on my classic pico!
- 1/2 pint cherry tomatoes, quartered
- 1/2 cup parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 shallot, diced
Add all ingredients to large bowl and mix well.