Sweet Potatoes and Chickpeas with Chili Sauce & Citrus Green Smoothies

Sweet Potatoes and Chickpeas with Chili Sauce & Citrus Green Smoothies

I was the featured chef on Day 3 making 2 GREAT Recipes!

The Recipes and more photos are BELOW!

This week we are KICKSTARTING the New Year with the 21-Day Vegan Kickstart from Physician's Committee for Responsible Medicine! Everyday on JaneUnchained News Facebook Page we're featuring a different Food for Life instructor and demoing recipes from the FREE App - LIVE! You can find LOTS of great ideas and follow along THIS MONTH until Jan. 21st! 




Sweet Potatoes and Chickpeas in Chili Sauce

  • 3/4 c vegetable broth
  • 1/2 c celery chopped
  • 1/2 tsp fennel seeds crushed
  • 3 cloves garlic minced
  • 3/4 cup red onions chopped
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1 chipotle pepper in adobo sauce chopped
  • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 1 15- ounce can chickpeas drained
  • 1/4 cup fresh parsley chopped
  • salt to taste
  • pepper to taste
  1. Heat 1/4 cup of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic and cook for 2 minutes.
  2. Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.
  3. Add the sweet potatoes and the remaining 1/2 cup broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.
  4. Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper.
Ingredients for Sweet Potatoes, Chickpeas in Chili Sauce

Ingredients for Sweet Potatoes & Chickpeas in Chili Sauce


Pineapple Citrus Green Smoothie

  • 2 cups baby spinach loosely packed, (see spinach note below)
  • 1 1/2 cups frozen pineapple cubes or chunks
  • 1/2 cup cucumber thickly sliced
  • 1 large lemon or small orange peeled
  • 1 cup overripe banana frozen or fresh, sliced (see banana note)
  • 1 1/4 cups water add more to thin as desired
  • 2 tbsp vanilla plant-based protein powder (optional)
  • 2 tsp pure maple syrup or a pinch of stevia to sweeten, if desired, (see banana note)
  • 1 tbsp hemp seeds optional
  1. Combine the spinach, pineapple, cucumber, lemon, 1 cup banana, and 1 1/4 cups water in a blender, along with any optional add-ins. Puree until very smooth, adding more water as needed to puree. Taste, and if you’d like it sweeter, add the extra banana.
  2. Spinach Note: Kale or collard greens can easily be substituted for spinach, though they have a much stronger flavor than spinach. If you are new to green smoothies, start with just a cup of kale or collards, and then adjust to taste as you go. (Tracy used kale)
  3. Banana Note: Use overripe (freckled) bananas. Not only are they more digestible, they also offer a great deal of natural sweetness. If the bananas aren’t particularly overripe, you may want to add a touch of maple syrup to sweeten the smoothie.


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