Updated: Apr 25, 2018
This one looks just as amazing as it tastes, well worth the effort!
2 x sweet potatoes
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
1 x avocado
2 x pinches of salt
½ cup almond milk
1 x tbsp. lime juice
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
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!