Stuffed Sweet Potato:
Chickpeas (canned, or dried)
Note that the sweet potatoes take a long time to bake. Mine took almost 2 hours! Although it depends on the oven, and the size of the potato- it's still important to allow yourself plenty of time here.
1. Preheat oven to 180 C.
2. Cut sweet potato in half, and make small square incisions along the inside without cutting all the way through. This will help it bake faster.
3. Place on baking tray and cover with olive oil. Spice to your liking with paprika, ground coriander, cumin and sea salt. Add nutritional yeast to your liking, and a full clove of crushed garlic to each half of the potato.
4. These take awhile to bake! It depends on the size of your potato, as well. Set a timer for 45 minutes, and continue to check on it from there. The potato should be soft when it's done.
5. Make quinoa while it's baking.
1. Add crushed, fresh garlic to frying pan with olive oil (I used 4 cloves, because we like it garlicky).
2. Cook at a low to medium heat until garlic is browning.
3. Add 1 can of chickpeas, and spice with paprika, ground coriander, cumin and sea salt to your liking.
4. Cook on low to medium heat until beans are soft and flavorful.
1. Chop cauliflower, broccoli and kale (or any veggies of your choice).
2. Lightly steam veggies with a pinch of sea salt and black pepper.
3. Add a squeeze of fresh lemon to veggies and stir.
1. Once sweet potatoes are soft, remove from oven and plate by spread the half in half (still keep the cubed insides in tact.
2. Fill with quinoa and chickpea mixture.
3. Top it with avocado, sprouts, and drizzle with tahini. Add a sprinkle of fresh coriander to your liking.
4. Add a side of veggies (option to also drizzle with tahini and top with fresh coriander, as well).
A collection of simple, plant-based recipes that are nutritious and delicious.