Nourishing & Healthy Vegan Stuffed Sweet Potatoes with Oil-Free Cream Dressing
Hey folks, and welcome back to the blog! Today, I am thrilled to share a brand new delicious and nutritious plant powered meal with you! All you need are a few simple ingredients from the produce section and oh-so-yummy spices. I always recommend choosing high quality spices to make your meals pop even more – it’s so worth the effort.
So here’s how we tackle today’s vegan & healthy recipe:
Bake – Blend – Stuff – Drizzle!
Find more heartwarming recipes like these Vegan Stuffed Sweet Potatoes below:
- Cauliflower is an excellent source of vitamins and minerals, containing some of almost every vitamin and mineral that you need!!
- Sweet Potatoes are highly nutritious. They are a great source of fiber, vitamins, and minerals and promote gut health, which is great for your immune system. It’s also a great food to stock up with as it lasts quite long without going bad.
- Chickpeas are an excellent source of protein, which has a variety of health benefits, ranging from weight management to bone health. They are a great choice for vegan and non-vegans alike!
What you will need for these nourishing fall vegan stuffed sweet potatoes…
Vegan Stuffed Sweet Potatoes
- 1 Onion sliced
- 4 Sweet Potatoes 1 for each person
- 1 small Cauliflower head chopped into florets
- 1 can Garbanzo beans rinsed/drained
- 1 tsp Paprika
- 1 tsp Cumin
- 2-3 Handfuls Salad greens
- 1/2 cup Tahini
- 3 tbsp Lemon juice
- 2 Garlic cloves Crushed
- 3 Medjool dates pitted (or maple syrup / sugar of choice)
- 3/4 tsp Sea salt
- 3/4 cup Water
- Preheat the oven to 400F/200C.
- Wash and pierce sweet potatoes, rinse/drain garbanzo beans, chop onion, and slice cauliflower into florets. Toss the beans and florets in paprika and cumin powder.
- Place the chopped onion, sweet potatoes, cauliflower and beans into the oven as is and bake for 45-50 minutes, until the sweet potatoes are fork tender.
- Blend tahini sauce. Taste and adjust.
- Once potatoes are done, slice in half. Stuff with equal parts onion, cauliflower florets, garbanzo beans, salad greens, and a nice drizzle of the tahini sauce.
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