Cook. Heal. Go Vegan! by Bailey Ruskus

Author:Bailey Ruskus [Ruskus, Bailey]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-07-03T00:00:00+00:00

THE METHOD

To make the sweet potatoes and garbanzo beans, preheat the oven to 350°F (177°C). Place the sweet potatoes on a large baking sheet with the sliced side facing upward. Arrange the beans around the sweet potatoes. Cover the potatoes and beans with the oil, salt, black pepper, herb blend, granulated garlic and date syrup. Toss the sweet potatoes and beans with your hands to coat them in the seasoning mixture.

Place the potatoes sliced side facing downward on your baking sheet, surrounded by the beans. Roast the sweet potatoes and beans for 30 to 40 minutes, until the sweet potatoes are fork-tender.

Meanwhile, get your kale chips ready to bake. Place the kale on a separate large baking sheet. Cover the kale with the oil, salt and garlic powder. Toss the kale with your hands to coat it in the oil and seasonings.

When the potatoes have about 10 minutes of roasting time left, place the kale chips on the top rack of the oven and bake them for the remaining 10 minutes, until they are crispy but not burned. Both the sweet potatoes and beans and the kale chips should finish at the same time.

As everything is cooking, it’s time to make the tahini dressing. In a 16-ounce (454-g) Mason jar, combine the tahini, date syrup, black pepper, salt, lemon juice and water. Secure the jar’s lid and shake the jar for 30 seconds, until the dressing ingredients come together. Set the dressing aside.

If the sweet potatoes aren’t tender after 30 minutes, pull out the kale and garbanzo beans and cook the sweet potatoes for 10 to 15 minutes more. Once the potatoes are done, let them cool for 3 minutes before serving them.

Place two sweet potato halves face up on a plate. Slice each half in half lengthwise, making sure you don’t go all the way through the sweet potato. You can push the long sides together to make the sweet potato more of a boat shape. Top each of the sweet potato halves with a handful of the garbanzo beans and one-fourth of the avocado. Lastly, drizzle the dressing over the sweet potato halves to your liking.

Serve the sweet potatoes with side of kale chips, or crumble the kale chips over the top of the potatoes.

BAI’S TIP: Organic sweet potatoes have better flavor and cook faster! They are fresher at the supermarket—and because they are not sprayed or genetically modified, they are softer, making them easier to slice and quicker to cook.

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