Oh my word, do I have a recipe for you today! Just hang on a minute or two though, will you? Today marks day three of Kasey and I’s #plantPOWER challenge and we’re all still going strong! Make sure you check out Kacie’s amazing recipe on Kasey’s blog after you’ve finished reading this post!
Workout
Today started off strong with a great total body workout. I completed the Bikini Sculpt routine from the Tone It Up Beach Babe DVD and followed it with Katrina’s Booty Routine from the Livestrong Woman YouTube channel. After a good stretch using Tara Stiles’ five poses for tight hips, I was more-than ready to tackle the day!
Breakfast
Today’s #plantPOWER theme is orange! I took the challenge literally this morning and, before enjoying the rest of my breakfast, munched on an orange.
Mmm mmm mmm. Oranges are, of course, rich in the antioxidant vitamin C! Did you know that vitamin C enhances iron absorption? The next time you make a salad, use spinach for the leaves and toss orange segments into the mix so that you can more efficiently absorb the iron from the spinach. For an extra iron boost, you can toss any iron-rich legumes into the mix, like black beans, chickpeas, and lentils.
I worked through the morning and had another fantastic phone conversation with Kasey. You are all going to LOVE what is in store for the forthcoming days of #plantPOWER! Keep your eyes out for another vlog mid-month, which may or may not include a fun surprise! We’re so sneaky. 
Savory Chickpea Pattie with Pumpkin Spice Sweet Potato Mash
Every single solitary chickpea pattie that I’ve made has been a flop. It’s usually dry and crumbly, and that takes the enjoyment out of eating it! The patties are also rarely gluten-free which, for my gluten-intolerant friends and readers, obviously does not bode over well. Today, all of that changed.
The chickpea pattie is free of soy, stays in tact, and is incredibly delicious and satisfying! A triple threat indeed. The savory pattie is topped with a decadent-tasting pumpkin spice sweet potato mash and served on top of Thai inspired sauteed greens. Sounds fancy but I promise it is so easy to make and tastes heavenly! You’ve got all of your nutrition bases covered too: Protein, fiber, carbs, healthy fats, calcium, iron, antioxidants … the list goes on!
Are you ready to get cookin’?!
Savory Chickpea Pattie with Pumpkin Spice Sweet Potato Mash
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Ingredients (Serves 1)
For Sweet Potato Mash
- 1 medium sweet potato
- 1.5 tsp. coconut oil
- 1 tsp. almond milk
- 1 tsp. pumpkin pie spice
For Chickpea Pattie
- 1/2 cup organic canned chickpeas, drained and rinsed
- 1 flax egg (1 Tbsp. ground flaxseed + 3 Tbsp. water)
- 1 Tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1/8 tsp. black pepper
For the Greens
- 2 cups kale + 1 cup shredded cabbage
- 1 tbsp. full-fat canned coconut milk
- 2 Tbsp. peanut flour
- 1 Tbsp. Trader Joe’s Island Soyaki Sauce (or Tamari, low sodium soy sauce, or low sodium Teriyaki sauce)
- 1 tsp. fresh lime juice
- 1 tsp. fresh mint
Instructions
For the Sweet Potato Mash
- Preheat oven to 450 degrees.
- Slice a medium sweet potato in half and bake for 20-30 minutes, until the middle is very tender.
- Move onto make the chickpea pattie!
- Scoop out the middle of one half of the sweet potato into a small bowl and mash with a fork until smooth.
- Add coconut oil, almond milk, and pumpkin pie spice. Mash until everything is well combined.
- Top the chickpea pattie with the sweet potato mash and garnish with extra pumpkin pie spice.
For the Chickpea Pattie
- Pour chickpeas and flax egg into a small baking pan (easier surface to work with). Mash with a potato masher until well combined.
- Add nutritional yeast, garlic powder, cumin, and black pepper. Mash again until the mixture is well-combined and not clumpy or watery.
- Turn the stove onto medium-high heat and spray a non-stick skillet with cooking spray.
- Use your hands to form a pattie with the mixture and place it on the skillet.
- Gently press down on the pattie with a spatula until it spreads out and forms a pancake-like pattie.
- Cook for 5 minutes on each side then place pattie on a separate plate to cool.
For the Greens
- Combine greens and sauce ingredients in a skillet, stir well, and cook for 2-3 minutes on low heat.
- Assemble everything and enjoy!
This is honestly my new favorite recipe to date! That would make it a quadruple threat then, right?
Stay lovely,
Heather
I am SOOOO proud of you for finally creating a chickpea pattie that is YUMMY and not CRUMBLY!!!!!!!!!
congrats, sis
Aww, thank you Meg! I’m so happy that we finally got to Skype chat today. I can’t believe we’ve known each other less than a year…it feels like forever! Love you to bits. <3
yum! looks great
we enjoyed sweet potato today for our orange!
Thanks ladies! Sweet potato powerrr!
Looks so good! I love me some chickpeas. I was eating roasted ones by the handful on Monday, obvi. You managed to make it look really pretty too!!!
Ohhhh YUM. By the handful is always acceptable.
Love this recipe! I love sweet potato anything!!!
You will loooove it, girl! It’s phenom.
I found my dinner for tonight!
Woo hoo! I expect a full report.
Chickpeas and sweet potatoes… two of my favourite foods. This looks amazing!
I thought of you after making this, Chelsea! We both had chickpea pattie recipes this week! #twins
Hi, Heather! You are absolutely right! Vitamin C sure does increase Fe absorption! I always squeeze in some lemon into my salad and meat dishes
. This recipe is right up my alley! Chickpeas, sweet potatoes, coconut..what could be better? Awesome!
Thanks, Min! If you make it, I can promise that you’ll love it.
Omg gimmieeeeee!
MY PLEASURE!
Oh my, I love everything about this recipe–especially those peanutty coconut Thai greens! Yum. Falafel used to be one of my favorite foods, but when I went gluten free, I had to say goodbye to it for the most part. This chickpea patty seems like a great alternative, and the fact that it contains sweet potato makes me excited.
I want you to know how much I’m enjoying the #plantPOWER challenge. It’s really pushing me to explore different foods, and the vegan meals/snacks have been wonderful! Even though I’m not going entirely vegan, one concern I initially had was getting enough protein. I’ve been able to let that concern go though, and am instead focusing on trying new protein sources like nutritional yeast, without focusing on how *much* protein is found in a serving. I used to think I didn’t like NY, but when combined with ingredients like garlic and tahini, it’s absolutely delicious.
Keep up the fab work, lovely! You’re doing such a great job! Hugs xoxo <3
Ahh! This comment makes me so happy!
I’m so glad that you’re making this challenge work for YOU! One of the most common myths about veganism is that it’s low in protein but veggies have so much too! Calorie for calorie, broccoli has more protein than steak! Crazy huh?
this sounds freaken awesome!!! I’m on it.
I expect a full report.
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