Loaded Sweet Potato + Chickpea 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.

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)