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Cheesy Sweet Potato, Kale & Chickpea, Dish with Tahini Sauce

Prep Time:

20 min

Cook Time:

20 min

Serves:

8

Level:

Easy

About the Recipe

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Ingredients

Ingredients:

  • 2 large sweet potatoes (or about 3 small ones), cut cone #3 little oil

  • 2 to 3 tablespoons nutritional yeast

  • a few dashes of garlic powder

  • a few dashes of smoked paprika

  • salt and pepper to taste

  • 2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)

  • 8-ounces of crimini or button mushrooms, sliced

  • 2 tablespoons liquid aminos (or tamari/soy sauce)

  • 2 tablespoons fresh or 2 teaspoons dried herbs of choice (thyme, basil, parsley, oregano)

  • 1 bunch of greens of choice (spinach, kale, chard, collards, etc), chopped (thick stems removed)

  • 1 to 2 tablespoons of lemon juice


Lemon Tahini Sauce:

  • 1/2 cup tahini

  • 1/4 cup water

  • juice of 1 lemon lemon juice

  • 2 tablespoons maple syrup

  • Sea salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon garlic powder

  • toasted pepitas aka pumpkin seeds, optional but recommended

Preparation

Instructions:

  1. Preheat the EOS  to 350 degrees 

  2. Toss Sweet potato with a small amount of oil  toss

  3. Sprinkle the nutritional yeast, garlic powder, paprika, salt, and pepper over the them and toss to coat. Spread the sweet potatoes out in the EOS

  4. Bake for 20-30 mins or until easily pierced with a fork.

  5. Toss them once halfway through to ensure even cooking.

  6. Combine the chickpeas and mushrooms in a large frying pan over medium heat.

  7. Add the tamari and herbs of your choice and let cook, stirring occasionally, until mushrooms are tender.

  8. Stir in the greens and cook until just beginning to wilt.

  9. Add the lemon juice, salt, and pepper and remove from the heat.  

  10. Top sweet potato with the chickpea/mushroom mixture.

  11. Drizzle with lemon tahini sauce and sprinkle with toasted pepitas, if using. Enjoy!Recipe


Note: Recipe by Isis Isreal Foodture Saladmaster




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