Vegan Loaded Sweet Potato
Delicious vegan sweet potatoes, loaded with kale and garlic bean dip
Servings: 2
Calories: 421kcal
Ingredients
- 2 sweet potato
- 1 tbsp olive oil
- 3 cloves garlic, peeled and roughly chopped
- 1 can white cannellini beans
- 1 tsp thyme, chopped
- 1 tsp rosemary, chopped
- 3 tbsp lemon juice
- salt and pepper
- chilli flakes
- 2 handfuls kale
- 1 tbsp pumpkin seeds
- pickled red onion (see link above)
Instructions
- Heat oven to 200°C. Prick the sweet potatoes with a fork all over then place on a baking tray and cook in the oven for about 40 minutes or until the potatoes are fully cooked.
- Drain beans and add to food processor with lemon juice
- Heat up a splash of oil in a small pan and add roughly chopped garlic, thyme and rosemary and cook on a low heat for 2-3 minutes. Then add to the food processor.
- As the mixture is blending you may wish to add some water. Elaine and I usually add about one tablespoon for this amount of ingredients. You could also add extra lemon juice at this stage if you wished, keeping an eye on the consistency you desire.
- Season with sea salt and black pepper.
- When the sweet potatoes are nearly ready, boil the kale for 3 minutes, then drain and season. At the same time, heat the bean puree in a saucepan.
- Cut the potatoes in half, add the kale, white bean puree, pickled red onion and a scattering of pumpkin seeds and enjoy!
- TIP: You may want to add some chopped chilli to this particularly if your sweet potato dish will not incorporate pickled onions.