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[slide-anything id="6097"]
Lunch & Dinner

Loaded Sweet Potato + Chickpea Boats

by Gina Fontana September 19, 2017
written by Gina Fontana September 19, 2017
Jump to Recipe

loaded sweet potato boats

We’re officially on the boat smooth sailing from summer right into fall… Hop onto this sweet potato + chickpea boat and you’ll be saying peace out summer! This was one of those recipes where I kinda just threw together some produce I needed to use up and surprised myself at just how good it turned out! The chickpeas are baked with a little bit of olive oil + Tandoori Masala. The sweet potatoes are microwaved (to make for one quick meal!) and then smashed with vegan cream cheese + vegan parmesan cheese for a creamy texture. I then topped each boat with artichoke hearts + fresh spinach + drizzled some avocado cream sauce on top #drooling 

You might be wondering why we go crazy for sweet potatoes when September rolls around. This root vegetable has the best flavor during fall because it’s their peak season. Just like other orange veggies, like squash, sweet potatoes are rich in beta-carotene helping to promote healthy eyesight.  Sweet potatoes are also a good source of vitamin C. If you’re like my hubby and eat potatoes with their skin on (I used to think this was weird!) they can provide up to four grams of fiber! I also pick sweet potatoes over regular ol’ potatoes because they aren’t considered a nightshade vegetable, which I’ve been trying to eat minimally. I always seem to have sweet potatoes in my produce basket on the counter and although I eat them year-round, they are definitely my go-to in the cooler autumn months.

loaded sweet potato boats

The avocado sauce is made with just 4 ingredients and is super yummy drizzled, well in this case, globbed (ha!) over top. I mean, anything with avocado has to be delicious, right?! Anywho, all aboard! Wait… that’s for a train… train, boat… meh same thing (wink)

Continue to Content
loaded sweet potato boats

Loaded Sweet Potato + Chickpea Boats

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 sweet potatoes
  • 1 can artichoke hearts
  • 1 can chickpeas (garbanzo beans)
  • 1/2 can pumpkin puree
  • 4 oz vegan cream cheese
  • 1/4 cup vegan parmesan cheese, (recipe below)
  • spinach
  • avocado cream
  • 1 tbsp olive oil
  • 1.5 tbsp tandoori masala , (purchased OR use recipe below)

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder

Avocado Cream

  • 1 avocado
  • 2 pinches salt
  • 1/2 cup almond milk
  • 1 tbsp lime juice

Tandoori Masala

  • 3 tbsp cumin
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 3 tsp ginger
  • 2 tsp coriander
  • 2 tsp cardamom

Instructions

  1. Preheat the oven to 400 degrees
  2. Drain and rinse your artichoke hearts + chickpeas
  3. Whisk together all your tandoori spices in a small bowl
  4. **NOTE: I like to make extra and keep this on hand
  5. In a medium bowl, mix together your chickpeas + olive oil + tandoori masala 
  6. Bake these on a parchment lined baking sheet for about 15 minutes, or until they start to crisp up
  7. Meanwhile, poke holes in the sweet potatoes with a fork on each side of each sweet potato (a few times on each one)
  8. Microwave the sweet potatoes for 5 minutes, flip and microwave for 5 more minutes
  9. Make the vegan parmesan cheese by blending all ingredients together in your blender until you achieve a parmesan cheese like consistency
  10. **NOTE: I also make tons of this and keep in in my fridge because it put it on nearly everything!
  11. Let the sweet potatoes cool a bit (they will be hot!), slice in half and scoop out the flesh into a medium bowl
  12. Add the vegan parmesan + pumpkin + vegan cream cheese and stir to combine
  13. On a small baking sheet (the same one you used to bake your chickpeas) place the skins and re-stuff them. Add the artichoke hearts + chickpeas and place back in the oven for about 5 minutes
  14. Make the Avocado Cream by blending all ingredients together until smooth
  15. Remove the boats from the oven, top with fresh spinach + avocado cream

Notes

** Vegan Parmesan Cheese is from Minimalist Baker

** Tandoori Masala Spice Mixture is from Minimalist Baker

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Category: Main Course
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4 comments

Kathy Patalsky September 29, 2017 - 6:02 pm

yum these look great!

Reply
HealthyLittleVittles September 29, 2017 - 6:03 pm

Thanks so much Kathy! 🙂

Reply
Murielle Banackissa May 3, 2018 - 3:01 pm

Gina, I found this recipe through Food Gawker and I was instantly attracted by your amazing photography. It really makes your food shine and look absolutely scrumptious! Unfortunately, when I read the ingredients, I did not have artichokes, avocado or vegan parm on hand hahaha! However, I was super inspired to create my own version of these lovely boats. Here is the recipe I created: https://www.muriellebanackissa.com/blog/loaded-sweet-potatoes-with-baked-chickpeas-and-herb-drizzle

I did bookmark your recipe for the future! P.S. Loving your food photography tips guide from other bloggers and photographers. It has been of great help! Thanks a lot.

Reply
HealthyLittleVittles May 3, 2018 - 3:04 pm

Hi Murielle! Thank you so much for your comment! I’m so glad you like my photography, yours is stunning as well! I’m still learning and getting better with each recipe 🙂 I’m so glad you enjoyed the tips and tricks course. It was very helpful for me as well and I wanted to share that with others. I should totally try your version! YUM!

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
Have you made sushi at home before? It’s really Have you made sushi at home before? It’s really quite simple... it takes a little practice but I know you can do it! I think making more sushi at home could totally be an attainable goal in 2021 🍣🥢 SWIPE to see a video of just how simple this SHIITAKE KALE PLUM SUSHI is to make! 👉🏻🎥 and then head to the blog for the full recipe, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/shiitake-kale-and-plum-sushi/
Happy New Year! 🥳🎉✨ I have some delicious Happy New Year! 🥳🎉✨ I have some delicious recipes coming this year, both savory and sweet! Like this better-for-you Avocado Chocolate Pie! You’ll have to wait for this one though, it’ll be in my new book! A “new you”in the new year doesn’t have to mean skipping out on things you love, just finding a different way of indulging 😉
TOP POST OF 2020! ✨ you guys have great taste be TOP POST OF 2020! ✨ you guys have great taste because these APPLE BUTTER WHOOPIE PIES are definitely one of my favorite recipes of 2020 as well.
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Happy New Year to you my friends, wishing you many healthy blessings in the new year ❤️🎉
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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