Baked Sweetpotatoes with Chickpeas & Broccoli Pesto - North Carolina Sweetpotatoes
Baked Sweetpotatoes with Chickpeas & Broccoli Pesto Cooking time 45 minutes Prep time 15 minutes Serving Chickpea Stuffed Sweetpotatoes - 2 Large sweetpotatoes
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Ingredients
- 2 Large sweetpotatoes (halved)
- 2 15-ounce cans Chickpeas (drained and rinsed)
- 1 1/2 tsp Cumin
- 1 1/2 tsp Paprika
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Extra-Virgin Olive Oil – Or melted butter
- 1 cup Broccoli Florets
- 1 cup Fresh Basil
- 1/3 cup Pine Nuts
- 1/4 cup Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Garlic Powder
- 1 tbsp Lemon Juice
- 3 tbsp Grated Parmesan Cheese - Easily make this recipe vegan and dairy-free by substituting with vegan mozzarella or vegan parmesan
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