There’s nothing quite as satisfying as a good baked sweet potato on a winter’s day. These Vegan Loaded Sweet Potatoes are stuffed with crispy chickpeas, kale and dressed to impress with a quick and easy coriander, lime, cashew cream.
How to make crispy Chickpeas
I’m addicted to crisping chickpeas in the oven. Baking chickpeas is a much tastier way to enjoy them than straight from the jar.
I love to roast chickpeas in different spices, so feel free to experiment, but one of my favourite ways is with coconut aminos, paprika, olive oil and salt. Simple yet delicious.
Coconut aminos is my go to ingredient to add a mild sweetness and saltiness without the need to add sugar. My favourite is Coconut Merchant’s Savoury Sauce as it doesn’t contain any added sugars. It’s made just from the sap of the coconut tree. Happy days!
Vegan Loaded Sweet Potatoes
These vegan loaded sweet potatoes are a super easy healthy dinner recipe. Serve with a nutritious side salad like my Better Than Greek Salad or Healthy Kale and Carrot Slaw with Clementine Tahini for a plant based dinner option. You could also pair with your favourite side of protein.
Coriander Lime Cashew Cream
The coriander, lime, cashew cream dressing is super easy to make. Simply blitz all the ingredients together using a stick blender or in a high speed blender until smooth.
If using a high speed blender you will need to make more than the recipe calls for to give the blender enough volume to blitz into a fine paste. Store any remaining cashew cream in a glass jar to enjoy later. The dressing does need to be eaten on the day it’s made because of the fresh avocado, which will turn brown if left for too long.
Enjoy guys!
Vegan Loaded Sweet Potatoes with Coriander Lime Cashew Cream
INGREDIENTS
- 3 medium sweet potatoes
- 1 carton cooked chickpeas (230g drained)
- 2 tbsp extra virgin olive oil, plus a little to drizzle
- 1/3 tsp paprika
- 1.5 tsp coconut aminos (I like Coconut Merchant Savoury Sauce)
- 100 g kale, stalks removed, chopped or blitzed
- Good pinch of Pink Himalayan or sea salt
Coriander Lime Cashew Cream
- 1/2 large avocado
- 70 ml coconut milk (I like Coconut Merchant UFC Coconut Milk)
- 80 g cashews
- 1/2 - 1 tbsp lime juice (or to taste)
- 1/4 tsp apple cider vinegar
- Good pinch of Pink Himalayan or sea salt (to taste)
- 1/4 cup fresh corriander (12g)
To serve
- 1/2 large avocado
- Pinch of chilli flakes
- 1 tbsp fresh corriander
Method
- Preheat the oven to 400F / 200C/ 180 fan.
- Wash and then using a fork, puncture holes in the sweet potatoes. Place on a non stick baking tray and rub with a little olive oil. Bake in the oven for approximately 55 - 70 minutes or until they can be pierced with a skewer and are soft inside.
- Meanwhile, spread the chickpeas on a baking tray. Toss with 1 tbsp of olive oil, paprika and 1 tbsp of Coconut Merchant savoury sauce. Roast in the oven for 20 minutes until warm and slightly crisp.
- Add the kale to the chickpeas along with the remaining 1 tbsp of oil, 1/2 tbsp of savoury sauce and a pinch of salt. Mix well. Bake in the oven for a further 7 - 10 minutes until crisp.
- Using a stick blender, blitz all the ingredients for the dressing together until smooth. Option to use a high speed blender if you prefer but you may need to scrape the sides a few times or double the quantity for it to blitz fully. For a thinner dressing add a little more lime or coconut milk.
- Using a sharp knife, slice open the sweet potatoes lengthways and pull open. Drizzle with a little olive oil and fluff the inside with a fork.
- Fill the sweet potatoes with the chickpea and kale mix and top with sliced avocado and cashew dressing. Option to top with chilli flakes and fresh coriander.
