2 or 2 or 4 Serving
Dinner
Muhammara Stuffed Sweet Potatoes
with Crispy Chickpeas & Cashew Cheese
Tags:
Gluten-Free,
High-Protein,
Soy-Free
INGREDIENTS
- 2 sweet potatoes
- 13.4 oz chickpeas
- 1 tbsp ras el hanout
- ½ cup quinoa
- 1 lemon
- 1 scallion
- 4 oz roasted red peppers
- ¼ cup walnuts
- ¼ tsp ground cumin
- 2 tbsp balsamic glaze
- 1 Persian cucumber
- 2 oz Treeline® Cashew Cheese
- 3 tbsp + 2 tsp olive oil *
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: tree nuts
Tools: Blender, Small saucepan with lid, Baking sheet
INSTRUCTIONS
1
Prepare the sweet potatoes
2
Crisp the chickpeas
3
Cook the quinoa
4
Blend the vinaigrette
5
Finishing touches
6
Serve
SIMILAR RECIPES
SOLD OUT
2 or 6 Serving
Dinner
SMOKY CHICKPEA & KALE BOWLS with Dill Yogurt & Avocado
30 Mins
/
750 Calories
SOLD OUT
2 or 2 Serving
Dinner
NICOISE SALAD with Roasted Mustard Potatoes and Cherry Tomato Vinaigrette
30 Mins
/
710 Calories
SOLD OUT
2 or 2 or 6 Serving
Dinner
RED LENTIL COCONUT DAL with Tomato Chutney & Brown Basmati Rice
40 Mins
/
680 Calories
SOLD OUT
2 or 2 Serving
Dinner
TUSCAN GRAIN BOWL with Arugula Walnut Pesto and Sun Dried Tomatoes
40 Mins
/
710 Calories
SOLD OUT
2 or 2 or 6 Serving
Dinner
TEMPEH VEGETABLE KORMA with Basmati Rice & Mango Chutney
30 Mins
/
770 Calories