Happy Veganuary! I actually adore vegan food. But here’s the catch – I am not vegan, nor am I doing Veganuary. With more awareness around the supply chain on sourcing food, I have been inspired to eat vegan more. I am also being more conscious of where my food is coming from and how it is produced.
I would say in an average week I try to have at least a third of my meals to be vegan or vegetarian and balance my meat consumption. And with my cooking, I am also trying to experiment more with vegan recipes. Some of my favourite recipes that I have created that are vegan are: Baked Arancini Balls, Biscoff Banoffee Pie, Alfredo Tagliatelle, and Korean Fried Cauliflower. I am hoping to continue to experiment more with creating vegan recipes. Particularly I would like to create recipes for both vegan and non-vegans that can be easily modified in the same dish – think something that would be ideal for a dinner party that can cater to everyone, inclusive of vegans and non-vegans!
Sweet potatoes are one of my favourite vegetables. So I made something that is vegan, healthy, and yummy! My crispy air fryer chickpeas are also featured in this recipe. Don’t worry if you don’t have an air fryer. You can also roast your chickpeas.
Stuffed Sweet Potatoes with Kale, Crispy Chickpeas, and Tahini Honey Dressing
Materials
Stuffed Sweet Potatoes with Kale and Crispy Chickpeas
- 2 sweet potatoes increase the number of sweet potatoes if increasing servings
- 1 cup of kale leaves
- 1 can of chickpeas drained
- 1 tablespoon paprika or cumin
- 1/4 cup parsley
Tahini Honey Dressing
- 1/4 cup tahini
- 1 tablespoon honey
- 1/2 lemon juiced
- 1 teaspoon olive oil
- 1 teaspoon dijon mustard
- 2 teaspoons water
- Salt and pepper to your preference
Instructions
- Preheat your oven to 400°F.
- Slice your sweet potatoes in half and cook in the oven at 400°F for ~45 minutes or until the inside of the sweet potato is soft. You can check this by poking a fork into the sweet potato.
- While the sweet potato is cooking, cook the chickpeas. Mix the chickpeas with paprika or cumin to spice. Place the drained chickpeas into an air fryer or oven at 350°F for ~30 minutes or until brown and crispy.
- While you wait for the sweet potato and the chickpeas to cook, cook the kale leaves. And also whisk the tahini honey dressing ingredients together to make the dressing.
- When the sweet potato is finished cooking, let the sweet potatoes cool for ~10 minutes before fleshing out the sweet potatoes. Leave around at 1cm edge around the sweet potato when removing the flesh. Mix the flesh of the sweet potatoes with the cooked kale.
- To prepare for serving, place the sweet potato and kale mixture back into the sweet potato vessel, top with the crispy chickpeas, drizzle the dressing on, and top with parsley.
