About the Recipe
Ingredients
Ingredients:
2 large sweet potatoes (or about 3 small ones), cut cone #3 / diced
a 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, conen #4 / 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, beet greens 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:
Preheat the EOS Â to 350 degreesÂ
Toss Sweet potato with a small amount of oil toss
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
Bake for 20-30 mins or until easily pierced with a fork.
Toss them once halfway through to ensure even cooking.
Combine the chickpeas and mushrooms in a large frying pan over medium heat.
Add the tamari and herbs of your choice and let cook, stirring occasionally, until mushrooms are tender.
Stir in the greens and cook until just beginning to wilt.
Add the lemon juice, salt, and pepper and remove from the heat. Â
Top sweet potato with the chickpea/mushroom mixture.
Drizzle with lemon tahini sauce and sprinkle with toasted pepitas, if using.
Note: Recipe by Isis Isreal - foodtureblogspot.com