Bacon Mayo Chickpeas over Sweet Potatoes

 
 
If you had seen my post for Chipotle Maple Tofu Bacon you would have read how blown away I was when I tried 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 some recipes to use her marinade with. 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 2 tablespoons 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.

 
Mayo

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. It will thicken 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 bottles (with the chilies already blended) or in cans that contains whole chilies  sauce. I buy the can for 2 reasons. I bottle 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 plastic or I bought one that had gone off for some reason. 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 plastic container in the freezer.