Vegan Stuffed Sweet Potatoes With Chickpeas and Walnut-Herb Sauce

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein with a lower price.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar umami flavor for less cost.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Basil can add a unique flavor while dried parsley is budget-friendly.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are cost-effective and nutritious.

Bake sweet potatoes at 200 °C / 392 °F for 40 minutes.

Heat olive oil in a pan and sauté chopped red onion and garlic.

Add chickpeas, smoked paprika, salt, and pepper; fry briefly.

Stir in spinach and allow to collapse slightly.

Season with lemon juice and yeast flakes (optional).

In a blender, puree walnuts, fresh herbs, mustard, lemon juice, water, salt, and pepper until creamy.

Slice the baked sweet potatoes lengthways, press open slightly, and fill with the chickpea and spinach mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens