VEGAN THAI CHICKPEA PATTIES WITH SWEET POTATO WEDGES & SPICY ALMOND BUTTER

VEGAN THAI CHICKPEA PATTIES WITH SWEET POTATO WEDGES & SPICY ALMOND BUTTER
4 SERVINGS
30 MINUTES
INGREDIENTS
PATTIES

1 15 oz can of chickpeas, well drained
1 clove of garlic, finely minced
1 inch piece of ginger, finely minced
1 tbsp of finely minced jalapeño
1/2 of a red bell pepper, finely minced
Handful of cilantro leaves, chopped
1 tbsp toasted sesame seeds
2 scallions, split down the middle and sliced into half-moons
2 tbsp flax meal
2 tbsp almond flour, oat flour, or flour of your choice
2 tbsp soy sauce
1.5 tbsp brown rice syrup
1 tbsp olive oil

WEDGES

2 Sweet Potatoes, peeled and cut into wedges
1 tbsp coconut oil
Big pinch of salt
1/2 cup of almond butter
3 tsp Sriracha
Hot water to thin

SALAD

1/2 a small red cabbage, sliced thinly
1 red bell pepper, julienned
Handful of sunflower sprouts or sprouts of your choice
Handful of baby kale for each bowl
1/2 cup toasted peanuts, chopped
1 scallion, dark parts chopped
Small handful cilantro leaves
Dressing for the salad:
1 tablespoon white miso paste
2 tablespoons rice vinegar
1/4 cup toasted sesame oil

 

Get more instructions from thyme & temp

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