Arriving home hungry and not in the mood for salad prep, I faced a time crunch with kids needing homework assistance and an upcoming Zoom meeting. Setting the oven to 180 degrees Celsius swiftly became my go-to solution. Spotting some fresh, firm, sweet potatoes from a recent market haul, I tossed them into the oven for a warm-up.
Next move: raiding the pantry for a can of chickpeas. With the clock ticking, my plan involved pairing these goodies with one crushed tomato, sautéed green leaves, and diced onions. Juggling laptop setup with a quick glance at my daughter’s math problem, I multitasked through the evening.
As the aroma of sweet potatoes, chickpeas, and onions drifted through the house, it was time to plate up. Halving the baked sweet potatoes, I loaded them with this heavenly mixture. The result? Instead of the usual cheese toast or omelette, I ate a vegan, vegetarian feast packed with greens, fiber, and quality protein.
The chickpea and Swiss Chard stew on top of baked Sweet Potatoes is not only gluten-free, dairy-free, and egg-free but also delivers a rich and satisfying experience. Even the most traditional eaters won’t have room to complain about this one-pot hearty stew, filled with plant protein and veggies.
Come on, when will you “Just Start” make it?