Sweet Potato Vegan Recipe
An easy, colorful, and filling side. This sweet potato vegan recipe includes crispy chickpeas and a vibrant green pesto sauce. It comes together in just 30 minutes.
GUIDE
Servings 6
INGREDIENTS
Ingredients
- 3-4 sweet potatoes
- 1/2 cup chickpeas
- 1/2 teaspoon paprika powder
- Pinch black pepper
- Salt to taste
- 1/2 tablespoon coconut oil or olive oil
PESTO
- 1 cup fresh basil large stems removed
- 3 tablespoon pumpkin seeds
- 3 cloves garlic pressed or minced
- 2 tablespoon lemon juice
- 3-4 tablespoon nutritional yeast
- 1/4 teaspoon salt
- 3 tablespoon olive oil
- 5-6 tablespoon water plus more if needed
INSTRUCTIONS
Instructions
- Preheat the oven to 425 F / 220 C.
- Wash the sweet potatoes. Keep the skin on. Cut in half lengthwise.
- Transfer the sweet potatoes to a baking sheet. Drizzle oil on top of the sweet potatoes. Sprinkle it with salt and pepper. Place the sweet potatoes face down.
- Place the chickpeas and spices on the baking tray. Drizzle oil, salt, and pepper on top. Toss the chickpeas so well combined. You may need a second baking tray for your chickpeas.
- Cook for 25 minutes.
- While cooking, make the sauce. Add all ingredients to a blender. Blend until a thick pourable sauce forms. Test taste and add more of any of the ingredients.
- Remove the sweet potatoes from the oven once they are lightly browned. This is around 25 minutes cooking in the oven.
- To serve, use a spoon to mash the insides of the sweet potatoes. This creates more space for the chickpeas. Add the chickpeas and sauce on top. Enjoy!
NOTES
Notes
Based on the number of people eating, you can adjust the number of sweet potatoes you make.
NUTRITION FACTS
Calories: 238cal • Carbohydrates: 30g • Protein: 7g • Fat: 11g • Saturated Fat: 2g • Trans Fat: 1g • Sodium: 162mg • Potassium: 563mg • Fiber: 6g • Sugar: 6g • Vitamin A: 16329IU • Vitamin C: 6mg • Calcium: 54mg • Iron: 2mg
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