About the Recipe
An Omega bombshell dish jammed packed with essential fatty acids for brain health
Ingredients
Ingredients for Sweet Potato Wedges:
2-3 sweet potatoes, peeled and cut into wedges
1 tablespoon hemp oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
Ingredients for Hemp Seed Hummus:
1 can chickpeas, drained and rinsed
1/4 cup hemp seeds
1/4 cup tahini
3 tablespoons lemon juice
1 garlic clove, minced
1/4 cup hemp oil
Salt and pepper, to taste
Ingredients for Nuts and Seeds Bowl:
1/4 cup mixed nuts (almonds, walnuts, pecans, etc.)
2 tablespoons hemp seeds
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
Salt and pepper, to taste
Preparation
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine sweet potato wedges, olive oil, paprika, garlic powder, salt, and pepper. Toss until wedges are well coated.
Spread the sweet potato wedges in a single layer on the prepared baking sheet.
Bake for 25-30 minutes, or until the wedges are tender and lightly browned.
While the sweet potatoes are baking, prepare the hemp seed hummus. In a food processor, combine chickpeas, hemp seeds, tahini, lemon juice, garlic, salt, and pepper. Pulse until smooth. With the processor running, slowly pour in olive oil until hummus is creamy and well blended.
In a small bowl, combine mixed nuts, hemp seeds, pumpkin seeds, sunflower seeds, salt, and pepper.
To assemble the bowl, place the baked sweet potato wedges in a bowl. Spoon hemp seed hummus over the wedges. Sprinkle the nut and seed mixture on top of the hummus.
Enjoy as a nutritious and delicious snack or meal.