Meatless Monday’s: Sweet Potato Paste
Let’s be honest—learning to cook can feel intimidating. Between the fancy terms, complicated equipment, and endless ingredient lists, it’s easy to think you need professional skills just to make something that tastes good. But here’s the secret every confident home chef eventually learns: great food doesn’t have to be complicated.
That’s exactly why I fell in love with this Sweet Potato Paste recipe. It’s smooth, slightly spicy, and full of comforting warmth—the kind of spread that makes you feel like you actually know what you’re doing in the kitchen (even if you’re still learning where the garlic press is). With just a few ingredients and one blender, you can create something that looks and tastes impressively homemade.
The sweet potatoes bring a creamy, naturally rich texture, the chickpeas add heartiness, and the touch of garam masala and chili gives it just the right amount of kick. It’s versatile, too—spread it on warm toast for breakfast, serve it as a dip for veggies or pita chips, or use it as a base for grain bowls or wraps.
And the best part? It’s nearly impossible to mess up. If you can boil, chop, and blend, you can make this recipe perfectly every time.
So grab your blender, take a deep breath, and let’s make something simple, delicious, and confidence-boosting—one spoonful at a time.
Sweet Potato Paste
Ingredient List
2 large sweet potatoes
½ red chili pepper
¾ cup (150g) chickpeas, drained
1 tsp. garam masala
Salt and pepper, to taste
Directions
Prep the sweet potatoes: Peel the sweet potatoes and cut them into ¾-inch (2cm) cubes. Boil in water for about 10 minutes, until tender. Drain and allow to cool slightly.
Add flavor: Halve the chili pepper, remove the seeds, and chop it into small pieces. Add the chili, chickpeas, and garam masala to the cooked potatoes.
Blend it up: Use a hand blender or food processor to puree everything until smooth and creamy.
Season and serve: Add salt and pepper to taste, then serve as a spread or dip.
Makes 4 servings.
Serving Ideas:
Spread on warm sourdough or pita bread for a cozy snack.
Use as a dip with carrot sticks, celery, or crackers.
Add a dollop to rice bowls or wraps for extra flavor.
Nutrition Facts
Calories per serving: 140
Fats per serving: 1 gram
Protein per serving: 5 grams
Carbohydrates per serving: 27 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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