Sweet potatoes are the best kind of potatoes! They are the hero of every vegan’s BBQ, they are soul food and healthy food all in one. It’s perfect food for after a long run and it’s just delicious, in any way. They are awesome to serve guests and everybody appreciates them. We know one person, who doesn’t like sweet potatoes, but obviously something is wrong with this person. So we’d say sweet potatoes are our go to food for any situation.
Okay, so we were searching for a new easy but amazing recipe to pimp up our standard sweet potato. There’s so much inspiration out there. So we thought we’d combine some of our favourite foods. The result is our baked sweet potato stuffed with spinach, chick peas and bear’s garlic and some cashew sauce. All vegan, all healthy, all yummi.
Serves 2 people, 300 kcal per person
2 Sweet Potatos
140g chick peas (canned, ready for use)
500g spinach (frozen)
1 red onion
1 garlic clove
2 teaspoons chashew mus
- Preheat oven at 230°C.
- Coat the sweet potatoes with some olive oil. The best way to do this is with a small brush. Then bake the sweet potatoes in the oven for 20-30 minutes. The baking time depends on the size of the potato. Just check a couple of times and test the firmness with a toothpick or a fork.
- Defrost spinach.
- Chop onion and garlic and sauté in a pan on a middle flame. Then add the spinach. Cook till all the water is evaporated. Season the spinach with some salt and habanero or chili for some spiciness.
- Rinse chick peas. Cover in a tiny bit of olive oil and top it off with some smoked paprika and a pinch of salt.
- Mix the 2 tea spoons of chashew mus with the juice of half a lemon. Add some water till you get a smooth texture. Add some freshly ground pepper.
Toss the bear’s garlic and some olive oil into a mixer, add some salt and mix till you get a nice pesto.
Take the sweet potatoes out of the oven. Cut them in half, fill it with spinach, top it with the chick peas, bear’s garlic and dribble the chashew sauce on top.
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