Yam Boats with Chickpeas, Greens + Spicy Cashew Cream Sauce
St. Patty’s Day is upon us and the color green is everywhere- clothing, shamrock shakes, even beer (obvi). Why not take it a step further and add some of the lovely hue to your dinner as well (hint- there’s a nutritional bonus in it for you)!
Intrigued by the idea of making green themed meals I went on a mad recipe search and by the luck o’ the Irish came across The Blissful Chef’s yam boats with chickpeas, chard and a cashew dill sauce. There was a lot of verdant pigment going on in this dish and by now you should know I’m always game to make anything that incorporates sweet potaters/yams. Plus the nutritional benefits of Swiss Chard are off the charts!
This leafy green is a power house of phytonutrients (about three dozen!!) that have health promotional and disease prevention properties. Many studies show chard has unique benefits for blood sugar regulation and protects the liver (our bodies most vital organ) from damage. It’s an amazing source of antioxidants such as vitamin C (again- essential for gorgeous skin!!!), vitamin k (promotes strong bones), and stress fighting minerals (copper, calcium, sodium, potassium, iron, manganese and phosphorus). It also contains anti-inflammatory agents which help decrease our risk of obesity, diabetes, high blood pressure and arthritis. With it’s impressive list of nutrients it’s basically the valedictorian of vegetables. Oh and did I mention it tastes great too???
These yam boats were just as delicious as they were nutritious, but in order to get them (pot o’) gold status I would forgo the chickpeas and add in a grain like millet for a creamier texture and better taste. I also switched up the sauce and although it wasn’t green I promise it’s so good it’ll make you want to do a little leprechaun jig. I highly recommend cooking this one up on Sunday (that would be St. Patty’s Day people) to help protect your liver from all the damage that’s about to ensue (Irish car bombs anyone?!)
Yam Boats with Chickpeas, Chard & Spicy Cashew Cream Sauce
adapted from The Blissful Chef
- 2 large yams
- 1-2 bunches of swiss chard
- 1 shallot, chopped
- 1 cup cooked millet (sub this for chickpeas or add both)
- ¼ cup veggie broth
- 1 tsp sea salt
- ½ tsp coriander
- ½ tsp garlic powder
- ground pepper to taste
Spicy Cheesy Cashew Sauce adapted from Thrive
- 1 cup raw cashews (I soaked mine prior)
- 1 red bell pepper, seeds removed & chopped
- A little less than ½ of a small jalapeno- chopped
- 2 garlic cloves, minced
- ¼ of a red onion, chopped
- 4 tbsp lemon juice
- 4 tbsp nutritional yeast
- 4 heaping tbsp tahini
- 1 tbsp sea salt
- ¼ cup water
- Preheat oven to 425 degrees F. Wash yams thoroughly to remove any residue then pierce holes with a sharp knife and wrap in foil. Bake for about an hour or until fork tender.
- While your taters are cooking set to work on your sauce. Toss all ingredients in a high speed blender and mix until smooth. Depending on the quality of your blender this could take several attempts. Add in more water per desired consistency.
- For the filling, heat up a skillet with veggie broth until bubbly. Add the shallot and seasonings and saute for 5-10 minutes. Add in chard and millet (or chickpeas) and cover with lid. Cook for a few minutes, stirring occasionally. Once the yams are done baking scrape out the innards and stir into the greens mixture (this really gives it that yummy twice-baked taste and texture). Season with sea salt and pepper as needed.
- Replace the filling in the yam skins and drizzle (or in my case douse) your boats with creamy cashew sauce. Top with avocado.
It’s not your mom’s corned beef hash- it’s way better. MLB enjoyed these but agrees with me on leaving the chickpeas out next time.
PS. I’d like to take a moment to apologize for my excessive St. Patty’s Day references. Blame it on the Irish in me.
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