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!