I am back with a fulfilling and delicious vegan lunch, vegan Mexican style sweet potatoes. I called them Mexican style because I added guacamole and some hot pepper sauce.
This recipe is very convenient, I like to make a full tray with baked sweet potatoes, then top them with the veggies and leave the guacamole and yogurt in the fridge so I can have them several days in the week, this feels amazing to arrive home after a long day and have the dinner ready to heat, love it!
This recipe is quite easy, what is going to take time is to bake the sweet potatoes, but meanwhile, you can make the veggies, the rest of the recipe is super easy.
The baked sweet potatoes are really soft, the sauteed veggies are delicious and work amazing with the guacamole and the yogurt, you just can´t stop eating them, I hope you like them!
6 sweet potatoes
1/2 garlic head, chopped
2 chopped leeks
3/4 red onion, chopped
260g fresh and washed spinach
240g cooked chickpeas
200g cherry tomatoes in halves
1/2 cup tomato sauce
4 tbsp olive oil
the juice of a lemon
2 tbsp Maldon salt
a tbsp herbs de Provence
1/2 cup vegan unflavoured yogurt
a tbsp chili flakes
a tsp ground pepper
2 tbsp hot pepper sauce
some fresh parsley
preparation time: 30 minutes
total time: 1hour 30 minutes
serving size: 3 serves
Let´s start by baking the sweet potatoes, to do so, wash and dry the sweet potatoes.
Pre-heat the oven to 200ºC, place the sweet potatoes on a tray and leave them to cook for around one hour, check them every 10 minutes or so to make sure that they don´t get burn.
Once the sweet potatoes have been in the oven for half an hour we will start preparing the filling for the potatoes.
In a big size pan or wok, at high heat, add 3 tbsp of olive oil. Add the garlic until golden, once the garlic is cooked add the chopped leek and half of the onion chopped, cook until the mix is nice and soft.
Then it is time to add the chickpeas and cherry tomatoes, cook for 5 minutes and follow with the spinach, cook for another 5 minutes, then add the tomato sauce, half of the lemon juice, a tbsp of salt and herbs de Provence, cook until the mix is nice and soft.
For the guacamole, simply smash the avocados, add 1/4 chopped red onion, some salt, the other half of the lemon juice and ground pepper.
Once the sweet potatoes are ready, simply cut them into halves and add the mix that we just made, top it with the guacamole, yogurt, sprinkle some chili flakes and top it with some hot pepper sauce and parsley!