Vegan - Baked Sweet Potatoes With “cream” Sauce

Savory & delicious! Robust flavor & filling!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  large sweet potatoes
• 1⁄4 cup  hummus or 1⁄4 cup tahini
• 2  tablespoons lemon juice
• 3  tablespoons garlic, minced
• 1⁄2 cup  unsweetened almond milk
• 1  tablespoon dried dill
• 2  tablespoons olive oil
• 1 (15 ounce) can chickpeas
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon  coriander
• 1  teaspoon coarse sea salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons fresh parsley
• 1  tablespoon lemon juice

Directions

1. Wash & halve the potatoes & place on foil lined tray/pan.
2. Place rinsed & drained chickpeas on the tray (alongside) potatoes & sprinkle with cinnamon, cumin, coriander, sea salt & pepper.
3. Drizzle all with olive oil and bake at 400 for one hour.
4. While baking, combine hummus (or tahini) in a small mixing bowl. Add dill, garlic, lemon juice, and almond milk to desired consistency for “cream” sauce. Set aside.
5. combine tomatoes, parsley & lemon juice in separate bowl & set aside.
6. Top the baked sweet potatoes with roasted chickpeas, sauce, & parsley mixture. Add additional seasonings to taste.