Here is a special recipe for our vegetarian friends and veggie lovers!
Ingredients
2 tablespoon extra virgin olive oil
3 sweet potatoes (cut lengthwise) so you will have 6 boats
1 can chickpeas
Handful of spinach
1/4 cup caramelized onion (you can buy these in a jar or caramelize yourself)
2 roasted red peppers, chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
Spice blend (cumin, coriander, sesame seeds, salt, pepper)
Hummus
Lemon, juice and zest
Directions
Preheat oven to 450. Cut your sweet potatoes lengthwise and drizzle with olive oil. Place potato (skin down) on a baking sheet with parchment paper and sprinke cumin, coriander, sesame seeds, salt and pepper on top, to taste. Bake for 25-30 minutes.
In a frying pan, heat a drizzle of olive oil on medium low, add the pumpkin seeds and sunflower seeds and season with salt and pepper, let warm for 2-3 minutes then add your chickpeas and spinach. Once spinach is wilted (2-3 minutes) add your roasted red peppers, and 2 tablespoons of caramelized onion. Season with more cumin and coriander and sesame seeds, to taste. Keep warm on the stove or cover and remove from heat.
HUMMUS: Zest half your lemon and add it to your hummus, then put in the rest of the caramelized onion (2 tablespoons) into the hummus and mix together.
To plate this dish, put a desired amount of hummus at the bottom of your dish, then put your sweet potato on top and slice it length wise. Then, scoop your chickpea mixture from the pan and place on top. Juice with a little lemon and enjoy!
