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While I mostly create my own recipes, one big inspiration for us is so once in awhile when my creative brain is not wo…

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🌱 While I mostly create my own recipes, one big inspiration for us is @forksoverknives so once in awhile when my creative brain is not working 💯% I turn to their website to draw inspiration or to test out one of their delicious recipes. So tonight this is our bowl that includes their chickpea nuggets which btw are super kid-friendly🙌🏻!
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• Plant based, vegan, oil free, dairy free, soy free, egg free, refined sugar free.
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✖️ What’s In Our Bowl ~ FOK chickpea nuggets, oil free sweet potato wedges, avo, roasted cherry tomatoes, ruccola.
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✖️ Oil-Free Sweet Potato Fries ~
Wash & scrub 2-3 large sweet potatoes. Pierce a few times with a skewer. Place in a large pot, cover with water & boil until tender, about 15 minutes – the time will vary depending on the size of your potatoes, use a skewer to test them from time to time. Preheat oven to 220°C. Carefully remove S.P’s from pot & allow to cool slightly until easy to handle. Cut the potatoes into chunky fries, coat in seasoning ~ I used a mix of onion, garlic & cumin powders. Place on a lined baking tray & bake for 30-35 minutes, flipping at the halfway point. Cooking time may also vary slightly depending on the size of the fries & your oven, so keep an eye on them.
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