Cheesy Sweet Potato & Chickpea with
Lemon Tahini Sauce
ingredients
2 large sweet potatoes (or about 3
small ones), cut cone #3 little oil
2 to 3 tablespoons nutritional yeast
a few dashes of garlic powder
a few dashes of smoked paprika
salt and pepper to taste
2 cups cooked chickpeas (or one
15-ounce can, rinsed and drained)
8-ounces of crimini or button
mushrooms, sliced
2 tablespoons liquid aminos (or
tamari/soy sauce)
2 tablespoons fresh or 2 teaspoons
dried herbs of choice (thyme, basil, parsley, oregano, whatever)
1 bunch of greens of choice (spinach,
kale, chard, collards, whatever), chopped (thick stems removed)
1 to 2 tablespoons of lemon juice
lemon
tahini sauce
1/2 cup tahini
1/4 cup water
juice of 1 lemon lemon juice
2 tablespoons maple syrup
Sea salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
toasted pepitas, optional
Instructions
Preheat the EOS to 350
degrees Toss Sweet potato with a small amount of oil toss Sprinkle
the nutritional yeast, garlic powder, paprika, salt, and pepper over the them
and toss to coat. Spread the sweet potatoes out in the EOS Bake for 20-30 mins
or until easily pierced with a fork. Toss them once halfway through to ensure
even cooking. Once the potatoes have been in the oven for about 20 minutes,
combine the chickpeas and mushrooms in a large frying pan over medium heat. Add
the tamari and herbs of your choice and let cook, stirring occasionally, until
mushrooms are tender. Stir in the greens and cook until just beginning to wilt.
Add the lemon juice, salt, and pepper and remove from the heat. Top sweet
potato with the chickpea/mushroom mixture. Drizzle with lemon tahini sauce and
sprinkle with toasted pepitas, if using. Enjoy!
Yield: serves 2-4
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