Bacon Mayo Chickpeas over Sweet Potatoes

If you had seen my post for  Chipotle Maple Tofu Bacon (soy free option)                   you would have read how blown away I was when I tired the marinade Candice Hutchings used for her Eggplant Bacon . I knew it was just a matter of time before I would be able to come up with some recipes to use for her marinade. This dish is easy to make, healthy and delicious. Enjoy!  

4 medium sweet potatoes
1 can (19 oz) chickpeas, drained and rinsed
1 cup vegenaise or recipe below
1 Tbsp bacon marinade or more to taste, recipe below

Preheat oven to 400F.  Scrub sweet potatoes well, leaving skins on. Prick sweet potatoes with a knife. Place on a baking pan and cook for 60 minutes. Meanwhile make the bacon marinade and mayo. Mix the one cup mayo with 1 tablespoon marinade and set aside. Once sweet potatoes are done, leave them on the baking pan, slice potatoes in halves. Mash or score the inside of sweet potatoes a little. Add some chickpeas on top put back in the oven for a few minutes, just long enough to heat chickpeas. Plate then pour on desired amount of bacon mayo.

 *If you’re short on time you can always skip cooking sweet potatoes in the oven and just peel and cube sweet potatoes then put into the microwave for 4 minutes or until almost tender then add some chickpeas and heat for one more minute.

Any leftover bacon marinade can be kept in the fridge. I make a huge batch of it and then pour it into small containers and freeze them. That way I always have some available to use for this recipe, Chipotle Maple Tofu Bacon or to use as an awesome sauce for your favorite veggie burger!

Bacon Marinade 

2 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp maple syrup
1 1/2 Tbsp apple cider vinegar
1 1/2 tsp chipotle peppers in adobo sauce (blended together see note)*
1 1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp liquid smoke
Pinch black pepper

Mix marinade.


1/2 cup firm tofu
2 tsp lemon juice
1 1/2 tsp onion powder
1 tsp sugar
1 tsp of apple cider vinegar
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp wet mustard
black pepper, to taste

1/2 cup light tasting such as olive oil, grapeseed oil or canola)* 

Place everything in a food processor (EXCEPT THE OIL) and blend. While it’s still running very, very slowly pour in the oil using a very thin stream of oil. (if you feel like your arms is falling asleep then you are pouring it slow If you do not do it slow then it will not emulsify. It will thicken slightly when kept in the fridge. Makes 1 cup.  

 *Do not use extra virgin olive oil or your mayo will taste awful.

Make Chipotle Cubes!

*Chipotle Chilies in Adobo Sauce

Can be found in the Mexican section of your supermarket. Read the label to make sure they are gluten-free. You can get it in a plastic bottles (with the chilies already blended) or in cans that contains whole chilies in sauce. I buy the can for 2 reasons. I bought the bottle kind once and it did not taste as good as in the can. I thought it had a slight weird taste to it. Not sure if it had to do with being kept in a plastic bottle or not. The cans are also way cheaper. I blend 2 cans in a blender or food processor. Put 1 Tbsp of sauce in each space in an ice cube tray then freezer it. Once frozen, pop the chipotle cubes out and store in a container in the freezer.