Ingredients
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For the base:
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1 large sweet potato (about 1 pound), chopped into ½-inch cubes
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1 medium yellow onion, chopped
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2 cloves garlic, minced
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1 teaspoon olive oil (optional)
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Salt and black pepper, to taste
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For the sauce:
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1 can (15 ounces) no-salt-added chickpeas, drained and rinsed
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1 cup unsweetened almond milk or water
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1 (28-ounce) can crushed tomatoes
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1 (14.5-ounce) can diced tomatoes
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1 small red bell pepper, seeded and finely chopped
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1/2 small green bell pepper, seeded and finely chopped
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1 tablespoon apple cider vinegar
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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Salt and black pepper, to taste
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For the topping:
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1 (10-ounce) package frozen spinach, thawed and squeezed dry
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Fresh parsley, chopped (for garnish)
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Optional:
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1 avocado, sliced and diced (for serving)
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Whole Foods Plant-Based, Kid-Friendly Twist on the Classic North African Dish!
Description: This veggie-packed take on the traditional shakshuka recipe features chickpeas, spinach, tomatoes, bell peppers, and spices, all cooked together to create a hearty and satisfying breakfast or brunch. It’s perfect for meal prep and can be enjoyed hot, cold, or even leftover! Plus, it’s budget-friendly, gluten-free, high-protein, whole foods plant-based, kid-friendly, and easy to make!
Ingredients:
For the base:
– 1 large sweet potato (about 1 pound), chopped into ½-inch cubes
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil (optional)
– Salt and black pepper, to taste
For the sauce:
– 1 can (15 ounces) no-salt-added chickpeas, drained and rinsed
– 1 cup unsweetened almond milk or water
– 1 (28-ounce) can crushed tomatoes
– 1 (14.5-ounce) can diced tomatoes
– 1 small red bell pepper, seeded and finely chopped
– 1/2 small green bell pepper, seeded and finely chopped
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
For the topping:
– 1 (10-ounce) package frozen spinach, thawed and squeezed dry
– Fresh parsley, chopped (for garnish)
Optional:
– 1 avocado, sliced and diced (for serving)
Instructions:
1. Preheat your oven to 375°F.
2. In a large dutch oven over medium heat, saute the onions and garlic in a little bit of olive oil until they are softened, about 5 minutes. Add the sweet potato and stir to combine. Cook for another 5-7 minutes, stirring occasionally.
3. Meanwhile, prepare the sauce: In a blender or food processor, combine the chickpeas, almond milk, canned tomatoes, crushed tomatoes, bell peppers, apple cider vinegar, cumin, smoked paprika, coriander, turmeric, and salt and pepper. Blend until smooth and creamy.
4. Pour the sauce mixture over the sweet potatoes and onions in the dutch oven. Bring the mixture to a simmer over medium-low heat. Reduce the heat to low and cover the pan with foil. Transfer the pan to the preheated oven and bake for 1 hour, stirring every 15 minutes.
5. After 1 hour, remove the foil and continue baking for another 15-20 minutes, uncovered, until the sweet potatoes are tender when pierced with a fork and the sauce has thickened slightly. Remove from the oven and set aside.
6. While the shakshuka is baking, prepare the topping: Heat a nonstick skillet over medium heat. Add the spinach and sprinkle with a pinch of salt. Cook, stirring frequently, until wilted, about 2-3 minutes. Remove from the heat and set aside.
7. Serve the warm shakshuka immediately, topped with the cooked spinach, fresh parsley, and optional diced avocado. Enjoy!
Note: If you prefer a more liquid consistency, feel free to adjust the amount of time you blend the sauce or add a bit more water while cooking. You can also refrigerate any leftovers
Steps
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1
Done
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Preheat your oven to 375°F. |
|
2
Done
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In a large dutch oven over medium heat, saute the onions and garlic in a little bit of olive oil until they are softened, about 5 minutes. Add the sweet potato and stir to combine. Cook for another 5-7 minutes, stirring occasionally. |
|
3
Done
|
Meanwhile, prepare the sauce: In a blender or food processor, combine the chickpeas, almond milk, canned tomatoes, crushed tomatoes, bell peppers, apple cider vinegar, cumin, smoked paprika, coriander, turmeric, and salt and pepper. Blend until smooth and creamy. |
|
4
Done
|
Pour the sauce mixture over the sweet potatoes and onions in the dutch oven. Bring the mixture to a simmer over medium-low heat. Reduce the heat to low and cover the pan with foil. Transfer the pan to the preheated oven and bake for 1 hour, stirring every 15 minutes. |
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5
Done
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After 1 hour, remove the foil and continue baking for another 15-20 minutes, uncovered, until the sweet potatoes are tender when pierced with a fork and the sauce has thickened slightly. Remove from the oven and set aside. |
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6
Done
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While the shakshuka is baking, prepare the topping: Heat a nonstick skillet over medium heat. Add the spinach and sprinkle with a pinch of salt. Cook, stirring frequently, until wilted, about 2-3 minutes. Remove from the heat and set aside. |
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7
Done
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Serve the warm shakshuka immediately, topped with the cooked spinach, fresh parsley, and optional diced avocado. Enjoy! |
