holistic health coach & vegetarian chef. working hand-in-hand with lifestyle & diet, i help those in need return to a state of nourishing balance & well-being.
Baked Sweet Potatoes with Zucchini “Hummus”
Yes, I am back again with the sweet potato fries. What can I say, everyone loves them! This is one sweet potato worth of fries, so of course for me it was a single serving. This time around I’m pairing them with another crowd favorite, zucchini “hummus.” The only reason for the parenthesis is because my hummus is a lighter, easier to digest version with NO chickpeas. Gasp! I guarantee you won’t miss them though, because everyone who tries it is stunned at the fact that it doesn’t contain chickpeas! Try it out for yourself, even use it as a salad dressing if thicker dressings like ranch and thousand island are your thing!
Ingredients:
For fries…
1 sweet potato
1 tbsp herbs de provence
salt and pepper to taste
drizzle of olive oil
zucchini hummus…
2 zucchinis, chopped
2/3 cup raw tahini
2 tbsp nutritional yeast
1/2 cup fresh lemon juice
3 garlic cloves, chopped
2 1/2 tsp celtic sea salt
Directions
for sweet potatoes…
Preheat oven to 400 degrees F. Peel sweet potato and cut into fries. Toss with salt, pepper, herb de provence and oil. Bake for 30-40 minutes or until desired crispiness.
for zucchini hummus…
Blend all ingredients together in a blender until smooth.
**Feel free to add a little spice by adding jalapeno, hot smoke paprika, cayenne pepper or a couple shakes of your favorite hot sauce
