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?Baked sweet potatoes loaded with tandoori spiced chickpeas and easy guacamole.? (Photo inspired by Conny @plantbased_food_and_travel .) Conny’s feed always makes me hungry. Sweet potatoes might be my favorite plantbased food and she makes them look so tempting ?. ?Recipe: Chickpeas: Drain and rinse 1-15oz can chickpeas. (Optional: Toss chickpeas in a little olive oil before adding the spices.) Rub chickpeas with generous amount of tandoori masala seasoning, or substitute with other spices/herbs like smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric and make your own combo. Add salt to taste. Roast at 400F until crispy (about 20 minutes). Use fork to remove a little of the center of 3 baked sweet potatoes (sliced open) and load with chickpeas. ?Recipe: Easy guacamole: mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste. Add dollop of guacamole to top of chickpeas and add a drizzle of tahini and red chili flakes. Enjoy?!
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#sweetpotato #avocado #chickpeas #simplyconny200k #buddhabowl #veganbowl #veganfoodie #vegandinner #glutenfreevegan #veganglutenfree #healthyvegan #foods4thought #letscookvegan #veganinspo #healthyfoodshare #thrivemags #bestofvegan #feedfeedvegan #nycfoodie #foodblogfeed #wholefoodsfaves #veganfood #veganrecipes #whatveganseat #veganfoodshare #vegana #vegano
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