Monday, September 28, 2015

Easy Meatless Monday Recipe - Mediterranean Baked Sweet Potatoes

Living in Portland, I don't cook as much as I used to. There's so much great, affordable vegan food here, and I have such a crummy little kitchen, I'm just not feeling the recipe-inventing love. However,  a lot of you ask me for easy vegan recipes to either help you get started on a plant-based path, or add variety to your already-vegan diet. I'm happy to help with that! A little research turns up hundreds of great, simple plant-based recipes. I know you don't have a lot of time to filter through all that, so I'll dig around for recipes that look like something I'd like to try in my minimal kitchen, and share them with you here. Hope it helps! Enjoy!

Mediterranean Baked Sweet Potatoes

Here's what's in it:

sweet potatoes
canned chickpeas
olive oil
cumin, coriander, cinnamon, smoked (or regular) paprika
lemon juice
hummus (or tahini)
dried dill
garlic, minced
water or unsweetened almond milk
cherry tomatoes, diced
chopped parsley
lemon juice
chili garlic sauce
sea salt to taste

Look good? Get the whole recipe at!

My notes...

Yes, I made it! Baking time was 30 minutes as expected. Great! I made two sweet potatoes, doubled the amount of sauce (we like sauce), and added a little olive oil, lemon juice, garlic powder, and salt to the parsley/tomato topping. To minimize cleanup, I rinsed and re-used the same mixing bowl, first to coat the chickpeas in oil and spices, then for the sauce (I replaced the dill with fresh basil, and skipped the chili garlic sauce), and finally for the parsley/tomato mixture. It was delicious and filling. We both saved half a potato for lunch the next day. This one's a keeper!

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