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Stuffed Sweet Potatoes with Spinach, Curry Spiced Chickpeas, & Cashew Cream Sauce

wp-1477058257397.jpgBaked 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

Ingredients

Sweet Potatoes, scrubbed and pricked with a fork

Spinach

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)

Instructions

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.

http://fueledbycarrots.com/stuffed-sweet-potatoes-with-spinach-curry-spiced-chickpeas-cashew-cream-sauce/


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!

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9 Comments

  1. MaryEllen@VNutrition

    Yum! That stuffed sweet potato looks tasty! I have been loving sweet potatoes so much lately too. Love the cashew cream too! I make that too but I didn’t think of adding paprika!
    MaryEllen@VNutrition recently posted…Vegan Deconstructed Sushi Bowl {Vegan & Gluten Free}My Profile

    Reply
    1. Vicki (Post author)

      Thanks! This was the first time I had tried cashew cream, I couldn’t believe how good it was!

      Reply
  2. kimmythevegan

    I LOVE stuffed sweet potatoes. Mine tend to be a little more boring than this though – I look forward to trying your recipe. I love the protein boost with the chickpeas.
    kimmythevegan recently posted…Halloween Roundup and Eyeballs recipeMy Profile

    Reply
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  4. Deborah @ Confessions of a mother runner

    Sweet potatoes and spinach are one of my favorite combos!
    Deborah @ Confessions of a mother runner recently posted…Brussels, Brie & Pear Grilled CheeseMy Profile

    Reply
    1. Vicki (Post author)

      Yes… they are soo good together!

      Reply
  5. fitfoodiemama

    Oh my. This looks absolutely amazing- who needs meat with a spud this fabulous?

    Reply
    1. Vicki (Post author)

      You are so right!

      Reply
  6. Pingback: 5 Great Recipes for Fall - Fueled by Carrots

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