Sweet Potato + Chickpea Boats - Vegan + Gluten Free

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!