In this recipe, baked sweet potatoes are topped with spicy, roasted chickpeas and a super creamy vegan cheese sauce that you won’t believe is made from cauliflower. This combination is amazingly delicious and very filling. Sweet potatoes have often been labeled a super food because they are high in beta-carotene and are a good source of mag­nesium and vitamin D

Sweet Potato Boats With Chickpeas and ‘Cheese’ Sauce [Vegan, Grain-Free]

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For the Sweet Potato Boats:

  • 2 sweet potatoes
  • A splash of olive oil

For the Crispy Chickpeas:

  • 2 cans of chickpeas, rinsed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper
  • A splash of olive oil

For the Cauliflower Cheeze Sauce:

  • 14 ounces of cauliflower (fresh or frozen)
  • 1 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • Salt and pepper


  1. Preheat oven to 360ºF and line a large baking sheet with parchment paper.
  2. Rinse potatoes and cut in half lengthwise. Rub the sweet potatoes with a bit of olive oil and place face down on the baking sheet. Put into the oven.
  3. Rinse and drain chickpeas and put them into a baking tray. Sprinkle with olive oil and add spices: some salt, pepper, cayenne pepper, and turmeric. Put into the oven.
  4. Boil or steam the cauliflower for 10 or 15 minutes until soft. Drain the water, add nutritional yeast, garlic powder, and some salt and pepper. Blend with a hand blender or regular food processor until smooth. Taste and adjust the salt and pepper if needed.
  5. After about 25 minutes, remove the potatoes and chickpeas from the oven.
  6. Make a small cut into the middle of each sweet potato boat and make a little opening (or mash it a bit with a spoon or fork). Fill it with chickpeas and top with the sauce.

Nutritional Information

Per Serving: Calories: 366 | Carbs: 58 g | Fat: 9 g | Protein: 15 g | Sodium: 739 mg | Sugar: 5 g Calculation not including salt and pepper added to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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