Sweet Potato + Chickpea Boats - Vegan + Gluten Free

Updated: Apr 25, 2018


This one looks just as amazing as it tastes, well worth the effort!



Ingredients:

  • 2 x sweet potatoes

  • Artichoke hearts

  • 1 x can of chickpeas

  • 3 slices of pumpkin

  • 2 x tablespoons of cashew cheese (I like Byron Bay Cashew and Dill)

  • ¼ cup of vegan parmesan cheese (recipe below)

  • Spinach leaves to top

  • Avocado cream (recipe below)

  • 1 ½ tbsp. tandoori masala (recipe below)

  • 1 x tbsp. coconut oil

Vegan Parmesan Cheese

  • ¾ cup raw cashews

  • 3 x tbsps. Nutritional yeast

  • Pinch of salt

  • Clove of garlic

Avocado Cream

  • 1 x avocado

  • 2 x pinches of salt

  • ½ cup almond milk

  • 1 x tbsp. lime juice

Tandoori Masala

  • 3 tbsp. cumin

  • 2 tbsp. paprika

  • 3 tsp. ginger

  • 2 tsp. coriander seeds

  • 2 tsp. cardamom

Method: grind all ingredients in a morta and pestle

Method:

  • Preheat oven to 180 Degrees Celsius

  • Cut sweet potatoes in half lengthways, make a few slices diagonally into flesh, place on parchment lined baking tray, cover with foil and bake for 30-45 minutes, once soft, remove from oven and allow to cool.

  • Drain and rinse artichoke hearts and chickpeas, mix both together in a large bowl with coconut oil and Tandoori Masala.

  • Bake on a parchment lined baking tray for 15 minutes (at 180 degrees Celsius) until they crisp up.

  • Steam chopped pumpkin until soft, set aside and allow to cool.

  • Make the vegan Parmesan cheese by blending all the ingredients until a cheese like consistency.

  • Remove flesh from cooled sweet potatoes into a bowl, keeping the integrity of the outer skin shell.

  • Add the vegan Parmesan cheese + cooled pumpkin + cashew cheese (I like Byron Bay brand) and stir to combine.

  • Using the same baking parchment paper, place the sweet potato skins on, fill with sweet potato and pumpkin filling + add the chickpea, artichoke and Tandoori Masala mix on top and place back in the oven at 180 degrees Celsius for 5 minutes.

  • Make the avocado cream by blending all the ingredients until smooth.

  • Remove the boats from the oven, top with fresh spinach and avocado cream.

  • Revel in your masterpiece!

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