Vegan - Baked Sweet Potatoes With “cream” Sauce
Savory & delicious! Robust flavor & filling!
INGREDIENTS
Nutrition- 4large sweet potatoes
- 1⁄4cup hummus or 1/4 cup tahini
- 2tablespoons lemon juice
- 3
- 1⁄2cup unsweetened almond milk
- 1tablespoon dried dill
- 2tablespoons olive oil
- 1(15 ounce) can chickpeas
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon cumin
- 1⁄2teaspoon coriander
- 1teaspoon coarse sea salt
- 1⁄2teaspoon black pepper
- 2tablespoons fresh parsley
- 1tablespoon lemon juice
DIRECTIONS
- Wash & halve the potatoes & place on foil lined tray/pan.
- Place rinsed & drained chickpeas on the tray (alongside) potatoes & sprinkle with cinnamon, cumin, coriander, sea salt & pepper.
- Drizzle all with olive oil and bake at 400 for one hour.
- 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.
- combine tomatoes, parsley & lemon juice in separate bowl & set aside.
- Top the baked sweet potatoes with roasted chickpeas, sauce, & parsley mixture. Add additional seasonings to taste.