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Baked sweet potatoes stuffed with kale, chickpeas, basil, garlic and tomatoes and topped with a delicious vegan Alfredo sauce
When I was working full time before we had Emery, some nights Ryan and I would come home from work exhausted and that the last thing I felt like doing was worrying about dinner. Stuffed sweet potatoes to the rescue! So easy and versatile.
We used to buy this delicious frozen lentil and chickpea mixture that was seasoned with basil and it went SO good in the sweet potatoes with some sautéed kale on top.
I was craving it recently but wanted to make everything on my own instead of from packages so I came up with this recipe!
We had these a few nights ago and it just so happened that I made some of my vegan Alfredo sauce. I was just craving it! So I topped the sweet potatoes with the alfredo sauce and wow, it was so good so I knew I wanted to share this recipe.
For the sweet potatoes, you will bake these until soft, slice and stuff with your kale, tomatoes and chickpeas!
For the Alfredo sauce, you will need to boil cashews first. While the cashews are boiling, you will sauté onions and chopped garlic with veggie broth, then you simply add all of the ingredients to the blender and pulse until smooth and creamy.
Don’t leave out the basil I pairs so well with the garlic, olive oil and tomatoes. Enjoy!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Chickpea & Kale Stuffed Sweet Potatoes with Alfredo Sauce
Ingredients
For the Stuffed Sweet Potatoes:
- 2 medium-large sweet potatoes washed and dried
- 3 cups chopped kale washed and dried
- 1 can chickpeas drained and rinsed
- 1 large tomato washed and cut into bite size pieces
- 1/2 tbsp olive oil or veggie broth if oil- free
- 1 & 1/2 tsp chopped fresh garlic or about 5-6 cloves
- salt and pepper to taste
- handful of fresh basil washed and chopped
- garlic powder to taste optional for more garlic flavor
For the Alfredo Sauce
- 3/4 cup raw cashews
- 3/4-1 cup unsweetend plant based milk start with 3/4 then add more slowly until desired consistency is reached
- 1 cup chopped sweet onion
- 1 & 1/2 tsp chopped fresh garlic or about 5-6 cloves
- a few splashes of veggie broth
- 1 tbsp nutritional yeast
- 3/4 tsp mineral salt
- pepper to taste
- 1/2 tsp garlic powder
- 1/2 tbsp apple cider vinegar lemon juice would work too
- 1/2-1 tbsp chopped fresh parsley
Instructions
For the Alfredo Sauce
- Add your cashews to a pot with water (make sure there’s enough water so that it covers the cashews). Turn heat to high, cover and bring to a boil. Once boiling, turn heat to low and set a timer for 15 minutes. After 15 minutes, remove from heat, drain the cashews and set aside to cool.
- While the cashews are boiling, chop your onion. Add a few splashes of veggie broth to a pan over medium heat and then add chopped garlic and onions. Stir frequently and cook for about 5 minutes. Set aside to cool.
- Once your cashews, onions and garlic are cooled, add them and everything else to a high speed blender and pulse until a smooth and creamy consistency forms.
- You may want to start with only 3/4 a cup of plant based milk at first then add the rest gradually until you reach your desired consistency. Is usually always use 1 cup.
- Store leftovers covered in the refrigerator.
For the Sweet Potatoes
- Preheat oven to 425 degrees. Wash and dry sweet potatoes. Using a fork, poke some holes in the sweet potatoes. Lay on a baking sheet and bake for about 1 hour until soft.
- While the potatoes are cooking, start your alfredo sauce (below) When the potatoes are about done, start your kale and chickpeas.
- Wash and chop kale, tomatoes and basil.
- Add olive oil and chopped garlic to a large pan over medium heat. Cook and stir for a couple minutes until garlic starts cooking.
- Next, add your chickpeas. Cook for a couple minutes while stirring frequently.
- Next, add your kale and tomatoes. Stir well then add all of your seasonings. Only cook this for a couple minutes or so until your kale turns slightly soft-you don’t want to sauté too long.
- Slice each sweet potato in half and top with kale and chickpeas mixture. Drizzle Alfredo sauce on top and enjoy!
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