Loaded Sweet Potatoes With Toasted Super Seeds
Yields: 4 servings as an appetizer or 2 servings as a main dish
Prep Time: 10 minutes
Cook time: 1 hour
4 medium-sized sweet potatoes
1 can of chickpeas
2 green onions, chopped
1 red bell pepper, chopped
1 tsp garlic salt (or garlic powder mixed with sea salt)
1 tsp onion powder
½ tsp chili flakes (optional)
1 tsp of either turmeric powder or smoked paprika (depending on your preference and/or availability)
1 pinch ground pepper
¼ tsp cumin
2 tbsp olive oil
¼ cup of vegan sour cream
¼ handful fresh cilantro, chopped
- Preheat the oven to 375F.
- Poke holes in the sweet potatoes using a fork, then line a baking tray with parchment paper and place the potatoes on top. Place the tray in the oven and set a timer for 60 minutes.
- In a bowl, mix the drained chickpeas with all other ingredients (except the sour cream and cilantro), then place on a separate baking tray (lined with parchment paper) and bake at 375F for 30 minutes (simply add the tray to the oven when the potatoes are halfway done).
- Cut the sweet potatoes open and load/fill them with the chickpeas, then top with 1 tbsp of sour cream and cilantro per potato and enjoy!
Recipe by: Kim-Julie Hansen
IG: @kimjuliehansen @bestofvegan
Be sure to follow us @eatonhemp for more awesome recipes!