Baked potatoes… I love them!
I have recently been introduced to baked sweet potatoes, and I love them just as much. I think they are a bit more versatile being able to take on sweet or savory toppings/fillings.
I’ve filled this one with some great ingredients, it’s probably a nutritional powerhouse! How can it not be with sweet potato, spinach, and chickpeas? You can control the amount of fat by limiting how much cream sauce put on top.
Stuffed Sweet Potatoes with Spinach, Curry Spiced Chickpeas, & Cashew Cream Sauce
Sweet Potatoes, scrubbed and pricked with a fork
For the Chickpeas
1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
1 TBS olive oil
2 TBS curry powder
1 TBS coconut sugar
pinch of salt
For The Cashew Cream Sauce
2 cups raw cashews, soaked in water for 4 hours
1/4 cup lemon juice
1 clove garlic
1/4 tsp smoked paprika
salt and fresh ground black pepper to taste
1 cup almond milk (or other non-dairy milk)
Bake sweet potatoes in a 400 degree oven for 45-60 minutes.
Combine all ingredients for the Chickpeas and put on baking tray, bake for 20 minutes at 400.
Combine all ingredients for Cashew Cream Cream Sauce in a blender and blend on high until smooth and creamy, can add more milk to get desired consistency.
Steam or sauté spinach.
To assemble, split open sweet potatoes and "smoosh" them. Top with spinach, then chickpeas, and drizzle cream sauce over the top.
I’m linking up today with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!