Description
Sweet potato boats stuffed with spiced chickpeas and roasted baby broccoli and served with a creamy ginger turmeric sweet potato cream. A hearty plant-based meal for the whole family.
Ingredients
SWEET POTATO BOATS
- 4 medium sweet potatoes, scrubbed and patted dry
- 2 bunches of baby broccoli
- 1 tsp avocado oil (or omit if oil-free)
- 1 15 oz. can chickpeas, drained and rinsed
- 1 TBSP Tandoori Masala Seasoning or your favorite spice blend (you can also skip this entirely!)
- Himalayan sea salt
GINGER TURMERIC SWEET POTATO CREAM (makes extra!)
- ½ cup coconut milk or almond milk
- ½ cup sweet potato mash reserves
- 1 TBSP lemon juice
- 2 tsp Edward & Sons Organic Turmeric Juice (or sub 1/4 tsp ground turmeric)
- 1 tsp Edward & Sons Organic Ginger Juice (or sub 1/8 tsp tsp ground ginger)
- 1/8 tsp garlic powder
- pinch of freshly ground black pepper
FOR SERVING
- ⅓ cup chopped dill
- ¼ cup hemp seeds
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Pierce the sweet potatoes several times with a fork and place them on the first parchment lined baking sheet.
- Set the timer for 60 minutes.
- While the sweet potatoes are baking, prepare the chickpeas and baby broccoli.
- Add the drained and rinsed chickpeas to the second parchment lined baking sheet. Add a small drizzle of avocado oil (if oil-free, omit) and season generously with Tandoori Masala seasoning or your favorite spice blend. You can also roast them plain! Add the pan to the oven within the sweet potato timer reaches 20 minutes remaining.
- Now prepare the baby broccoli by rinsing and chopping off the woody stems (about 3/4 way down). When the chickpeas and sweet potato timer reaches 10 minutes, pull the chickpea pan out of the oven, scoot the chickpeas over, and add the baby broccoli next to them in an even layer. Season with a drizzle of avocado oil (optional) and a pinch of Himalayan sea salt and return the pan to the oven for the remaining 10 minutes.
- When the timer goes off, take both pans out of the oven. The chickpeas should be crispy, the baby broccoli should be vibrant green with crispy tips, and the sweet potatoes should be tender and oozing.
- Allow the potatoes to cool slightly, then slice in half and scoop out a tablespoon of mash from the center of each half to make room for the filling, ½ cup total. This will be used in your Ginger Turmeric Sweet Potato Cream!
- To make the Sweet Potato Cashew Cream, add the coconut or almond milk, sweet potato mash, lemon juice, turmeric juice, ginger juice, garlic powder, and black pepper and blend until smooth and creamy. I liked my sauce thick and creamy, but if you prefer a thinner consistency, add some filtered water to thin out. Set aside.
- To assemble, fill each potato half with a roasted baby broccoli floret, a few TBSP of toasted chickpeas, and a spoonful of sweet potato cashew cream. Garnish with fresh dill and hemp hearts and serve immediately.
- Leftover sweet potato boats and turmeric ginger sweet potato cream keeps in the fridge for 3-5 days.
Notes
*Recipe inspired by Love & Lemons and Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil Free-Option