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VEGAN CHICKPEA & KALE STUFFED SWEET POTATOES WITH ALFREDO SAUCE

Vegan Chickpea & Kale Stuffed Sweet Potatoes with Alfredo Sauce

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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!