Back again at Recession Recipes, offering vegan stuffed sweet potatoes that are budget-friendly to boot. For a meager amount under $2.50 per serving, these plant-based delights truly offer bang for your buck.
Women of all eras have had to get creative in the kitchen to feed their families well on a budget. Many traditional meals use ingredients that are easily found in the country.
The baked potato is a wonderful illustration of this. The potato used to be one of the most easily accessible crops due to its long storage life and lack of processing requirements. The fillings changed based on the season and the local harvest.
These stuffed vegan sweet potatoes are a nice twist on the standard baked potato. Chickpeas are an inexpensive source of fat and protein, while sweet potatoes add a lot of flavor to any dish.
Reasons Why You Should Try This Dish
- The cost is the primary “selling point” of this dish. Getting the joke? For less than $10, you can get enough ingredients to produce four meals, with less than $2.50 per serving after accounting for spices and condiments.
- It’s a breeze to whip up. The majority of the prep work only takes around 15 minutes, and the rest of the cooking time requires zero participation from you.
- This dish is perfect for a week of healthy eating, whether you’re a family of four or just two people.
- This dish packs a lot of calories for the money you’ll spend on it. This dish’s mix of sweet potato, chickpeas, and sunflower seeds will make you feel full and happy.
- 4 sweet medium, whole potatoes
- 1 400ml can of drained chickpeas
- ¾ cup of water, or more as desired
- 1 tsp of paprika
- 1 tsp of garlic powder
- 2 cups of kale, massaged with olive oil
- 1 cup of sunflower seeds, boiled for 10 minutes or soaked overnight
- 1½ tsp of salt, divided
- 1 tablespoon of soy sauce, Tamari for gluten-free
- 1 clove of garlic
- 1 tbsp of olive oil
- 1 tsp of apple cider vinegar
- Turn it up to 400 degrees Fahrenheit and line two baking pans with parchment paper.
- Put the sweet potatoes on one baking sheet. Simply fork-poke them and season them with salt & pepper or olive oil.
- Roast them for an hour to achieve a crispy outside and a tender interior.
- Prepare the chickpeas while the sweet potatoes cook. Mix them on a second baking sheet with a tablespoon of olive oil, some paprika, garlic powder, and 3/4 teaspoon of salt.
- Rub in thoroughly with your hands.
- Add the chickpeas to the oven with the sweet potatoes when they are halfway done.
- Sunflower seeds, soy sauce, vinegar, garlic, water, and a pinch of salt should be blended together while the chickpeas are roasting. Mix thoroughly to create a silky sauce.
- Take the potatoes out of the oven when they are done and cut them in half lengthwise.
- Prepare the potato by mashing its inside, then topping it with kale, chickpeas, and the sunflower cream sauce. Have fun right away.