QUINOA AND CHICKPEA STUFFED ROASTED SWEET POTATOES
Stuffed sweet potato with a delicious sauce, broccoli, quinoa and chickpeas, for the ultimate plant-diversity!
PREP TIME: 15 minutes
COOKING TIME: 1 hour
TOTAL: 1 hour 15 minutes
MAKES: 4 servings
INGREDIENTS
2 small sweet potatoes
1 cup (dry) quinoa
1 tsp vegetable broth powder
1 head broccoli (around 500g)
1 can (400g with liquid) chickpeas, drained & rinsed
1 tsp smoked paprika
1 tsp garlic powder
salt and pepper to taste
2 tsp olive oil
For the sauce:
1/2 block (150g) silken tofu
2 tbsp nutritional yeast
1/2 cup cashews, soaked & rinsed
1/4 cup plant milk (I used soy)
1 tsp garlic powder
1 tsp smoked paprika
pinch of salt & pepper to taste
DIRECTIONS
Soak the cashews in a bowl with water for around an hour before cooking. Drain and rinse before using it. You can skip this step, but it helps to reduce anti-nutrients in cashews, making the iron more bioavailable (easier to absorb).
Pre-heat the oven at 180° Celsius.
Wash the qunioa before cooking it according to package instructions. I used 2 cups of water for 1 cup of quinoa, added a pinch of salt and a tsp of vegetable broth powder. Cover it once done and set aside.
Meanwhile the quinoa cooks, cut the broccoli into bite-sized pieces. Peel or clean the sweet potatoes and cut them in half. Rinse and drain the chickpeas.
Once the oven is pre-heated, cover two baking sheets with parchment paper. Place the sweet potatoes upside down (flat side down) on one of the sheet and bake for around 40-45 minutes (it depends on how big the potatoes are, may take less than 40, or a little more than 45-keep and eye on them.
Add the broccoli and drained chickpeas onto the other sheet, season the chickpeas with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, salt, pepper and a drizzle (around 1tsp) of olive oil, and mix well. Place the broccoli pieces next to the chickpeas, season with a pinch of salt, pepper and 1/2 tsp of garlic powder. Drizzle on some olive oil and mix. Place them in the oven once the potatoes are almost ready (at around 30 minutes) and let them bake for around 15-17 minutes (stir at half way), until the broccoli is soft. Ideally, both of them are finished at the same time, but depending on how large the sweet potatoes are, it may take a little longer, so in that case, remove the chickpea broccoli mix only and let the potatoes bake until you can put a fork easily in the middle.
While the veggies are baking, prep the sauce by blending everything in a blender until smooth.
Once everything is done, serve the potatoes by mashing them slightly with a fork, adding some of the quinoa, broccoli and chickpeas. Drizzle on the sauce and it’s time to dive in.
Enjoy!
