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 vegan mayonnise
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 the 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.



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.