All Recipes / Main Courses / RECIPES / SLIDER / July 12, 2016

Thai Baked Sweet Potatoes (Vegan)

Serves 4
  • 4 medium sweet potatoes, halved (1½ pounds)
  • 1 tablespoon olive oil
  • For the chickpeas
  • 1 15-ounce can chickpeas, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground or fresh ginger
  • ½ teaspoon ground coriander
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon chili garlic sauce
  • ½ tablespoon coconut oil
  • For the ginger tahini sauce
  • 1 teaspoon fresh ginger, grated
  • ¼ cup tahini
  • 1 lime, juiced (2 tablespoons)
  • 1 to 2 tablespoons soy sauce or tamari
  • 2 to 3 tablespoons maple syrup
  • ½ teaspoon chili garlic sauce
  • To garnish
  • 2 green onions
  • ¼ cup cilantro, finely chopped
  • ½ lime, quartered
  • ½ teaspoon chilli garlic sauce
  1. Preheat the oven to 400°F and rub the halved sweet potatoes with the olive oil on all sides. Place on a foil-lined baking sheet and bake for 25 minutes (or more, depending on the size of the potato), or until very tender to the touch. Set aside.
  2. In the meantime, heat a medium skillet over medium heat. In a small bowl, toss chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chilli garlic sauce.
  3. Once the skillet is hot, add the coconut oil. Saute the chickpeas until visibly browned and slightly dried out, about 5 minutes. Set aside.
  4. To prepare the sauce, add all of the ingredients to the same bowl used for the chickpeas. Whisk to combine. Then add 1 to 4 tablespoons hot water to thin until pourable. Taste and adjust the seasonings as desired.
  5. To serve, place the baked sweet potatoes on serving plates. Gently press into the middle of the potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnishes of choice.
  6. Store leftovers (separately), covered, in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through, about 20 minutes.

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