Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Use a fork to poke holes in the
Sweet Potatoes (2)
.
Step 3
Place them on a parchment-lined baking tray. Bake in the oven for 45-60 minutes until fork tender.
Step 4
Prepare the curried chickpea and mushroom. Heat the
Vegetable Oil (1 tsp)
in a saucepan over medium heat. Add
Garlic (1 clove)
and cook until fragrant. Then add
Brown Mushrooms (1 cup)
, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for about 5 minutes.
Step 5
Add
Chickpeas (1 can)
,
Tomato Paste (1 Tbsp)
,
Tahini (1/2 Tbsp)
,
Curry Powder (1/2 Tbsp)
,
Ground Coriander (1/2 tsp)
,
Ground Ginger (1/2 tsp)
,
Onion Powder (1/2 tsp)
,
Chili Powder (1/4 tsp)
,
Water (1/4 cup)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Cook for about 3 minutes.
Step 6
Cut each sweet potato in the middle half lengthwise. Use a spoon or fork to mix the sweet potato within the shell.
Step 7
Top each sweet potato with
Unsweetened Coconut Yogurt (1/4 cup)
, curried chickpea, and
Fresh Cilantro (1 stalk)
and serve.
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