Baked Sweeties by @ceeceecooks ? with black beans, chickpeas, tomatoes, guacamole, and drizzles of dilly hummus and sriracha! Simple, delicious and YUM!
Who’d you share the other one with?
Follow @vegspirationfeed for daily vegan recipes ?
2 medium sweet potatoes, cut in half*
1/2 medium lime, juiced
1/2 tsp cinnamon
1/2 tsp cumin
roasted chickpea recipe* (optional)
1, 19 oz tin black beans, drained and rinsed
1/2 cup hummus
2-4 cloves garlic, minced
1/2 medium lemon, juiced (to taste)
1/4 tsp maple syrup
1-2 tbsp fresh dill, finely chopped (to taste)
1-2 tbsp water or plant-based milk (for thinning)
1 guacamole recipe (optional)*
12 cherry tomatoes, halved
2-3 green onions, sliced
sriracha drizzles (optional)
Preheat oven to 400 F. Prepare baking sheet with parchment paper. Wash sweet potatoes and cut them lengthwise in half (leave skin on). Squeeze lime juice on cut side of sweet potatoes. Sprinkle with a pinch of cinnamon, cumin, and salt. Place cut side down on baking sheet. Put in oven* for 25-40 minutes until soft and caramelized (cooking time will vary depending on size, how hot your oven runs, etc. – when you check them give a gentle squeeze – they should feel soft). *If you are making chickpeas, they will go on this baking sheet as well (see below). ROASTED CHICKPEAS* (optional) Choose just black beans or roasted chickpeas or both!! Drain and rinse 1, 19 oz can of chickpeas, pat dry, place in a bowl. Toss with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp oregano, pinch of salt, juice of 1/2 lemon (or lime), hot pepper flakes to taste. Spread in a single layer on the baking sheet with sweet potato halves. Place in the oven (stir the chickpeas after 15 minutes – then check them after another 5 minutes – they might have to come out before the potatoes depending on how big your potatoes are). DILLY HUMMUS Mix together the hummus, garlic, lemon, maple syrup, dill, and water/milk as needed for thinning (to drizzle). GUACAMOLE (optional) 1-2 ripe avocados, mashed 1/2 – 1 lime, juiced 2 tbsp+ chopped cilantro 2 tbsp red onion, minced pinch of salt (to taste)