#AdanolaRecipes: A tasty vegan lunchtime meal or side dish
Mix up your lunchtime routine and make your colleagues jealous with this tasty recipe for baked sweet potato with chickpeas and broccoli pesto. It is super easy to make and is packed with lots flavour.
- 2 medium sweet potatoes
- 1 cup broccoli florets
- 7-10 basil leaves
- 2 Tbsp avocado oil
- 3/4 cup chickpeas
- 1/2 tsp coconut oil
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 cup red cabbage, chopped
- 1 tsp pine nuts
Preheat oven to 425 degrees.
Spray a baking sheet with a little bit of coconut oil, then cut sweet potatoes into halves and place skin-side down.
Bake 20-25 minutes, or until soft.
While the potatoes are baking, blitz the broccoli, basil, and avocado oil to create the pesto. Set aside.
Cook the chickpeas over a medium heat with coconut oil, cumin, and paprika for about 5-10 minutes.
Top each sweet potato with chopped red cabbage, chickpeas, pesto, and pine nuts. Serve warm and enjoy!