Mediterranean Loaded Sweet Potato

Annette Baker from Nature's Plate shows you how to make a healthy side dish. Nature's Plate specializes in plant-based grab and go entrees, snacks, breakfast options and meal plans.

Mediterranean Loaded Sweet Potato

2 pounds raw sweet potatoes, whole w/ ends trimmed
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
2 cups cooked (or canned) chickpeas
2/3 cup minced fresh parsley
4 teaspoons nutritional yeast
1/2 teaspoon cumin
1/4 teaspoon coriander seed
1 1/4 teaspoons Herbamare (sub 1/2 - 1 teaspoon salt if desired)
1/8 teaspoon cayenne
1 teaspoon minced garlic (2 cloves)
3/4 teaspoons dried dill
3/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/3 cup small diced red onion
8 sun-dried tomatoes, soaked in water and chopped

Roast sweet potatoes whole (after trimming ends) 375 for 45 min - 1 hour or until tender all the way through.

Whisk together lemon juice & Dijon mustard.

Combine all ingredients (including lemon and Dijon) except sweet potatoes in a bowl and stir well.

When sweet potatoes are cool enough to handle, slice into 1 inch pieces (round /across the short part of the potato).

Spoon chickpea mixture on top of potato slices and add sauce. 

Creamy Dill Sauce

77 grams sunflower seeds (approx. 1/2 cup + 1 1/2 Tbs)
1/2 cup + 2 Tbs water
5 Tbs lemon juice
3/4 teaspoon salt
5/8 teaspoon coconut sugar
slightly less than 1/2 teaspoon minced garlic
5/8 teaspoon white wine vinegar
1/2 teaspoon dried dill

Add all ingredients except dried dill to high speed blender.

Blend until completely smooth, scraping down sides. This will take a while to get the sunflower seeds completely smooth.

Stir in the dill.