Sweet Potato Ratatouille With Avocado Sauce

Okay so let me first start out by saying that I did not adequately capture this goodness via photo, so if you’re looking at these being like..come on, Kait…I know. I already know. But I promise you, this recipe is well worth the time and effort it takes to put it all together, which, if I’m being totally honest — isn’t that much if you do a little prep work!

Okay SO…you will need:

2 large sweet potatoes, halved and hollowed (save the sweet potato insides!)

1/2 red onion, diced

1 red pepper, sliced

1 cup broccoli, chopped

10 asparagus stalks, diced

1/2 zucchini, diced

1/2 yellow squash, diced

1/2 can of diced tomatoes (with or without chiles — your choice!)

1 can of chickpeas

1/2 avocado

3 tablespoons plain Greek yogurt

cumin

lemon juice

garlic

olive oil

salt, pepper

1. So first things first. Take your can of chickpeas, drain and wash them, spread them out on a cookie sheets, sprinkle with lemon juice (about a tablespoon) and toss in salt, pepper and cumin (as much or as little as you like). Put in the oven at 425 for 15-20 minutes. Be careful not to let them roast too long or they’ll dry out! When they’re done, remove from the oven and set aside.

2. Put half the avocado, 3 tablespoons Greek yogurt, 2 cloves garlic (I love garlic, so I used 2 — you could definitely use less!) and 1 tablespoon lemon juice into a food processor. Blend until creamy. Set aside.

3. Now it’s time to get your ratatouille on! Put three tablespoons olive oil and 2 cloves of crushed garlic into a large skillet. Again, I love garlic so I used two. You could use 1 and still get the same great flavor!

4. When you start to smell the garlic aroma, add in the red onion, red pepper, broccoli, asparagus, zucchini, yellow squash and sweet potato to the pain. Let them get nice and hot before adding the half can of diced tomatoes.

**Traditional French ratatouille calls for fresh tomatoes, so if you prefer that — go for it! I prefer the extra juices from diced tomatoes with chiles.

5. Now, cover that skillet and let that mixture get nice and hot and bubbly! It took mine about 15 minutes for all the veggies to cook down and marinate in the juices.

6. Remove veggies from heat, fill all four sweet potato skins, top with avocado sauce and sprinkle your roasted chickpeas on top!

Now, I know what everyone is thinking…that is a shit load of steps BUT! I can promise you that the flavor of this dish is SO worth it. Even my meat-loving husband was like..this is a TOTAL MAKE AGAIN!

Enjoy!