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Green Goddess Sweet Potatoes

Green Goddess Sweet Potatoes

Serves 4

Preparation:  15 minutes

Cooking Time:  1 hour

Total Time:  1 hour 15 minutes.

This is a GUEST RECIPE which I found on Oh My Veggies website.   It is surprisingly easy to make and another very tasty dish.

One could easily substitute the brocolli for cauliflower (as I did) and other version use kale, asparagus and I imagine any green vegetable you  fancy - and the dressing could be vegan by substituting the yoghurt for 5 tbls olive oil and 5 tbs of water.    The sweet potatoes cook faster than the normal baking potato, which can be used instead, so it is advisable to check with a sharp knife before they get too soft.

Ingredients

     For the potatoes:

  • 4 medium sweet potatoes, pierced with a fork

  • 1 1/2 tablespoons olive oil, plus extra for rubbing       

  • 1/2 small onion, chopped               

  • 2 cloves garlic, minced

  • 3 1/2 cups bite-sized broccoli florets

  • 1 cup cooked or canned chickpeas, rinsed

  • Salt and pepper, to taste


    For the dressing:

     

  • 1/2 cup diced ripe avocado

  • 1/4 cup plain Greek yogurt (Soy for vegan)

  • 1/4 cup milk (oat or almond if vegan)

  • Juice of one lemon

  • 1 clove garlic, minced (I used four!)

  • 1/4 cup thinly sliced green onion (you could use chives)

  • 1/4 cup loosely packed fresh parsley

  • 1/4 cup loosely packed fresh basil leaves

  • Salt and pepper, to taste

 

 

 

AND THIS IS WHAT YOU DO........

  1. Preheat the oven to 375ºF.
     

  2. Rub the sweet potatoes lightly with olive oil, then wrap each individually in aluminum foil. Bake for about 60 minutes, or until tender (a knife should glide easily into the center without resistance).
     

  3. Meanwhile, add the 1 1/2 tablespoons olive oil to a medium skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
     

  4. Stir in the garlic and cook for 30 seconds, until fragrant.
     

  5. Add in the broccoli and cook for about 3 to 5 minutes, until crisp tender.
     

  6. Remove from the heat and stir in the chickpeas, salt and pepper.

    For the dressing:

     

  7. Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add additional milk to smoothen the dressing if needed (or to thin it out to your liking).

    To serve:

     

  8. Slice the sweet potatoes in half lengthwise. Sprinkle each with some salt and pepper, then top with some of the filling and a generous amount of the dressing.


     

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