Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing

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Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing

Cook and Prep Time: 50 minutes
Serves: 4

You Need

• 4 Sweet Potatoes, whole
• Kung Pao Chickpeas (see below)
• Carrot Miso Ginger Dressing (see below)
• Cilantro, for garnish
• Chopped Scallions, for garnish
• Chopped Cilantro, for garnish
• Roasted Cashews for garnish
• Sriracha, for garnish
• Lime Wedge, for garnish
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste

DIRECTIONS

1. Preheat oven to 400˚F. Line 1 baking tray. Rinse and chop the produce accordingly.
2. With a fork, poke holes in the sweet potatoes all over the skin. Place the potatoes on the baking tray. Coat the skin of each of the potatoes with ½ tsp. olive oil, and sprinkle with a pinch of salt. Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a knife.
3. Make the Dressing (see below).
4. Make the Kung Pao Chickpeas (see below).
5. Cut a potato down the middle. Add about 1 cup of filling to the potato. Garnish with any (or all) of the listed choices above. Enjoy!

Carrot Miso Ginger Dressing

Cook and Prep Time: 45 minutes
Serves: 1 pint

You Need

• 4 Carrots, roughly chopped
• 2 tbsp. Rice Wine Vinegar
• 2 tsp. Sesame Oil
• 1-2 tbsp. Miso Paste
• 3 cloves Garlic
• 2 tbsp. Fresh Grated Ginger (or Ginger Juice)
• Salt & Pepper, to taste
• 2-4 tbsp. Water (depending on the consistency you want)

DIRECTIONS

1. Rinse and chop the produce accordingly. Preheat your oven to 400 degrees and line 1 baking tray.
2. Add your carrots to the oven
3. Add all ingredients to your blender.
4. Pulse until smooth. Add more water if needed. Enjoy!

Kung Pao Chickpeas

Cook and Prep Time: 15 minutes
Serves: 3-4

You Need

• 1 29 oz. can Chickpeas, rinsed and drained
• 1 Red Onion, chopped
• 5-6 cloves Garlic
• 2 tbsp. Ginger, grated
• 3 Scallions, chopped
• ½ cup Peanuts
• Salt & Pepper, to taste
• Vegetable Stock or 1 tsp. Olive Oil, for sautéing

For the Sauce:
• 1 tbsp. Tamari
• 1 tbsp. Rice Wine Vinegar
• 1 tbsp. Red Wine Vinegar
• 1 tbsp. Maple Syrup
• 1 tbsp. Cornstarch

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Set a pan to medium-high heat. Add onion, and cooked for 2-3 minutes.
3. Then, add chickpeas, scallions, garlic, peanuts, and ginger. Cook for 2-3 minutes
4. Meanwhile, make the sauce by combining all ingredients in a bowl and whisking together.
5. Add the sauce to chickpeas. Cook until thickened, about 1-2 minutes.
6. Serve with chopped scallions and sesame seeds. Enjoy!