Savory, decadent, satisfying supper can be ready easily with an oven and a mason jar. Different salads as a substantial and healthy topping would make this delicious plant-based meal in a completely different way. This dish was inspired by the recipe of Dr. Melissa Mondala, who is a holistic, plant-based physician for family medicine, lifestyle medicine, and primary care psychiatry. And obviously, she is an avid cook!
We got the inspiration from a fantastic wellness master course: The Thr5 Formula. This master course is available for physicians and nurses for their CME (continuing medical education for medical doctors) and CNE (continuing nursing education for nurses).
And to my pleasant surprise, this course is also available for the public. If you would like to open the door to a new level of wellness, this is a great course, no matter what your knowledge level is.
This doctor-chef mentioned the fun side of experiments when we cook. So, we took the inspiration, and changed the recipe my way–For example, as a tea enthusiast, I needed to add green tea to the recipe.
The recipe is easy, fun to build, and delicious–if you are trying to increase the amount of plant-based meals, this will become a keeper!
Ingredients (1 serving)
Base Potato
- 1 Sweet potato
Tahini Sauce
- 1/2 cup Tahini
- 1/4 tsp. Edible Green Decaf or regular powder, we used Edible Green as it is lower in Caffeine than Matcha–it’ll be a good option especially for dinner time!
- 1/4 tsp. Garlic powder
- 1/4 cup Almond milk
- 2 Tbsp. Lemon juice
Topping
- 1/4 cup Italian parsley leaf, coarsely chopped
- 1/4 cup Carrot, raw, shredded
- 2 cups Broccoli floret, cut into bite size–raw, roasted, or steamed
- Some Broccoli stems, shredded–raw, lightly roasted, or steamed
- 1/2 tsp. Anti-Inflammatory
Instructions
- Poke potato with folks to prick the skin. Bake them in the 425F oven for 45 minutes or so, until tender.
2. Lightly pat chickpeas with a paper towel to remove excessive moisture. Arrange the chickpeas in a single layer on a baking sheet. Roast in the 425F oven for 15 to 20 minutes, until they become crisp.
3. When the potato is slightly cooler and you can handle it without burning your hands, cut them in half lengthwise. Place the potato on a plate. Fluff the inside of the potato.
4. Make Tahini sauce. Put all the ingredients in a mason jar. Secure the lid on and shake it well until the ingredients mix thoroughly.
5. Pour Tahini sauce over the fluffed potato.
6. Scatter chickpeas on top of the Tahini sauce.
7. Load the potato with chickpeas and veggies.
8. Sprinkle Anti-Inflammatory powder evenly all over the veggies.
Loaded Sweet Potato Supreme
Ingredients
- 1 Sweet Potato
- ½ cup Tahini
- ¼ tsp Edible Green Sencha Powder, Regular or Decaf
- ¼ tsp Garlic Powder
- ¼ cup Almond Milk
- 2 tbsp Lemon Juice
- ¼ cup Italian parsley leaf, coarsely chopped
- 1 can Chickpeas, drained
- ¼ cup Carrot raw, shredded
- 2 cups Broccoli Floret, cut into bite size–raw, roasted, or steamed
- Some Broccoli Stems, shredded–raw, lightly roasted, or steamed
- ½ tsp Anti Inflammatory Adaptogen
Instructions
- Poke potato with folks to prick the skin. Bake them in the 425F oven for 45 minutes or so, until tender.
- Lightly pat chickpeas with a paper towel to remove excessive moisture. Arrange the chickpeas in a single layer on a baking sheet. Roast in the 425F oven for 15 to 20 minutes, until they become crisp.
- When the potato is slightly cooler and you can handle it without burning your hands, cut them in half lengthwise. Place the potato on a plate. Fluff the inside of the potato.
- Make Tahini sauce. Place tahini, sencha and garlic powder, milk and lemon juice in a mason jar. Secure the lid on and shake it well until the ingredients mix thoroughly.
- Pour Tahini sauce over the fluffed potato.
- Scatter chickpeas on top of the Tahini sauce.
- Load the potato with veggies.
- Sprinkle Anti-Inflammatory powder evenly all over the veggies.
