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WHOLESOMELY LOADED BAKED SWEET POTATO


Wholesomely Loaded Baked Sweet Potato


Here is my take on Baked Sweet Potato loaded in  a healthy and nutritious way with garbanzo, avocado etc.  I served it with Baked Kale chips and sunny side up eggs... Its absolutely wholesome for Breakfast, lunch or dinner.




Serving Size: 4

Ingredients:


Sweet Potato: 4 mediums

For the Filling:

Cucumber: 1 Cup Chopped
Cherry Tomato: 1 Cup
Garbanzo beans: 1 Cup (Cooked)
Jalapeno: 1 (deseeded and Chopped finely)
Garlic: 1 Clove (very finely chopped)
Cilantro: 1 TBSP (finely chopped)
Lemon Juice: ½ TBSP
Sour Cream: 2 TBSP
Kosher Salt: ½ TSP or as needed
Purple Radish: ½ Finely Chopped [Optional]
Avocado: 2 (mashed)




Method:


1.Preheat Oven to 400 F. On a baking sheet, prick sweet potatoes all over with a fork.  
2.Bake until tender, 45 to 50 minutes  
3.Let it cool completely, then split the tops open with a knife  
4.Mix all the filling ingredients in a bowl and fill in the baked sweet potato

NOTE: If you want to make this Vegan, substitute Sour cream with coconut yogurt.  

Here I served with Baked Kale Chips and sunny side up egg for a balanced meal. 

Here is the process for  Baked Kale Chips 


Here is another CREAMY AVOCADO POTATO SALAD if you love to try



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CREAMY CASHEW ARTICHOKE SPINACH SPREAD



Creamy Cashew Artichoke Spinach Spread




Ingredients:


Marinated Artichoke hearts        ½ cup
Unsalted Raw Cashew                  ½ cup
Milk                                   1 Cup
Spinach                             1 Cup
Garlic                                 1 pod [Finely chopped]
Shallots                             1 [Finely chopped]
Nutritional Yeast             ½ Tbsp
Pepper                              ½ Tsp
Salt                                     As per taste
Olive Oil                            1 Tsp






Method:


For making Cashew Cream:  



 1. Using a blender, blend the cashew and milk until completely smooth.
  2. Heat olive oil in a pan, Saute garlic and shallots.
 3. Add chopped artichoke and chopped spinach.  Once the spinach gets wilted, add nutritional yeast and cashew cream .
4.  Season with salt and pepper.
5. When the sauce thickens, switch off the flame.  Let it cool.
6. Use as a spread for the crackers, bagel , breads or as a dip.


  

Garnishes:
Colored Bell pepper bundles and edible flowers

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