Loaded vegan roasted pumpkin + sweet potato

For my lunch today I was CRAVING baked potato, I remember at boarding school we used to have them sometimes for lunch or dinner and they were my favourite… My best friend and I were talking about baked spuds last night and so I got thinking. I decided to re create my own “loaded baked potato” but with ingredients I LOVE. You can play around with the ingredients especially the spices and quantities if you wanted to make for your family or for a girls night in.

Enjoy!

Ingredients:

1/2 butternut pumpkin

1/2 sweet potato

1 tbsp olive oil OR coconut oil

salt and pepper

1 tsp cinnamon

1 tsp paprika

1 avocado

1/2 lime

small handful chopped coriander

small handful chopped basil

1 drop oregano essential oil

1 tbsp pepitas

2 cloves garlic crushed

1 can organic chickpeas rinsed thoroughly

1/2 cup cashews

1 tbsp tahini

1/2 lemon

1/2 small iceburg lettuce shredded

1/2 red onion

1 cucumber

1 tomato

Serves 2.

 

To Cook:

Preheat oven to 180/200

Cut pumpkin and sweet potato into thick chunks, place in tray with salt and drizzle with olive or coconut oil sprinkle spices (cinnamon and paprika) on top. Place in oven and cook through for approx 20-30 mins

Whilst veggies are roasting place avo, coriander, basil, salt, garlic, pepitas, oregano essential oil, cashews, lime into food processor or blender. Set aside. Wash processor and then add chickpeas, lemon, tahini (add tbsp coconut yoghurt if too tart for your taste). Again set aside.

Chop remaining lettuce, tomato, cucumber and place in bowls with toppings and roasted pumpkin/sweet potato. Season with additional herbs, salt and pepper or spices!

 

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