Kale + Chickpea Stuffed Sweet Potatoes
Here’s why you want to eat KALE
It’s great for weight loss, PMS symptoms, joint inflammation + joint pain, hot flashes, hives, and snoring. Kale is a thyroid’s “best friend”, helping it function better. It’s mood boosting; helping you feel light and uplifted. Additionally, it’s great for someone mired in confusion and bewilderment. And last, but most importantly, eating kale (often) teaches us to make room for patience and thankfulness for our lives, ourselves and others.
Ingredients
4 sweet potatoes, medium, whole
1400ml can chickpeas, drained
1 tsp paprika
1 tsp garlic powder
1½ tsp salt, divided
2 cups kale, massaged with olive oil, if desired
1 cup suntlower seeds, soaked overnight or boiled for 10 minutes
¾ cup water, or more as needed 1 tablespoon Tamari (gluten free) or coconut aminos
1 tsp apple cider vinegar
1 clove garlic
1 tbsp olive oil
Directions
Preheat the oven to 400F and prepare two baking sheets with parchment paper.
On one baking sheet, add the sweet potatoes. Poke holes in them with a fork, and season with olive oil, salt and pepper as desired.
Place them in the oven and roast for 1 hour, until crispy on the outside and soft on
the inside.
While the sweet potatoes roast, prepare the chickpeas. Add them to the second baking sheet, along with a tablespoon of olive oil if desired, paprika, garlic powder and ¾ teaspoon of salt. Massage with hands until evenly coated.
When the sweet potatoes are half cooked, add the chickpeas into the oven as well for
the remaining 30 minutes.
While the chickpeas are now roasting, add the sunflower seeds, Tamari (gluten free) or coconut aminos, vinegar, garlic, water and a bit of salt to a blender. Combine until a smooth sauce is formed.
When the potatoes are cooked, remove them from the oven, and make a slice in the middle of each. Mash the inner potato a bit, then top with some kale, the seasoned chickpeas and finally the sunflower cream sauce. Enjoy immediately.
*Recipe- Carleigh, IG- @PlantYou, www.PlantYou.com, Food information: Life Changing Foods, Anthony William