Recipe: Stuffed Sweet Potatoes

N STUFFED SW��T POTATOES

Roll into the fall with these simple, yet hearty sweet potatoes baked to perfection using only a few ingredients. They’re stuffed with crispy kale, garlicky chickpeas, and topped with creamy vegan cashew sour cream.

ROBIN is the creator of the blog Greens, Eggs, and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy! GREENS, EGGS AND YAMS

INGREDIENTS

Serves 2 | Vegan

POTATOES 3–4 medium sweet potatoes 3–4 tsp avocado oil (divided) 1 can chickpeas (drained, rinsed, and dried) 1 tsp garlic powder salt and pepper 1 cup finely chopped kale ¼ tsp red pepper flakes 1 green onion 1 lime

DIRECTIONS

CASHEW SOUR CREAM ½ cup raw cashews 4 tbsp water 1 tsp apple cider vinegar 1 tsp lemon juice pinch sea salt

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place cashews in a bowl and cover with water. Soak for 1 hour. (Option to cover with boiling hot water and soak only for 20 minutes.)

2. Wash, scrub, and dry the sweet potatoes. Use a fork to poke a few holes. Lightly coat with 1 tsp oil using a brush or your hands. Place on the baking sheet and bake for 45 minutes or until tender.

3. Drain and rinse can of chickpeas. Pat dry with a clean towel. Toss the chickpeas in 2 tsp of oil, garlic powder, and salt and pepper to taste. Once the sweet potatoes have baked for 15 minutes, add the chickpeas to the baking sheet (spreading out in an even layer). Continue baking 30–35 minutes, until golden and crisp.

4. Remove the stem of the kale and finely chop. Toss with ½–1 tsp of oil. Heat a small pan over medium-low heat. Add the kale and cook, stirring often. Add red pepper flakes. Cook the kale until crisp but still green, about 5 minutes. Set aside.

5. Finely slice the green onion. Set aside.

6. Drain the water from the cashews. Add all the sour cream ingredients to a high-speed blender (this works best in a cup-attachment blender). Blend until smooth. If you want a thinner texture, add an additional 1–2 tbsp of water.

7. To assemble, cut the sweet potatoes in half. Use a fork to mash the inside. Divide the kale and chickpeas evenly between the sweet potatoes and top with the sour cream. Garnish with the green onion and lime wedges. Best enjoyed fresh.

MEATS