BBQ Chickpea and Sweet Potato Loaf

wellandgood.com

Dawn W

Loaf

1 Tbsp plus 1 tsp olive oil

2 Tbsp chia seeds

6 Tbsp water

½ cup rolled oats

½ cup blanched almond flour

1 15 oz can chickpeas, rinsed and drained

½ cup raw sunflower seeds

2 cups grated sweet potato (approximately 1 medium, with the skin on)

1 cup grated white onion (approximately 1 small)

4 cloves garlic, minced

3 Tbsp low-sodium tamari

1 Tbsp nutritional yeast (optional)

¼ cup plus 2 Tbsp barbecue sauce, recipe below), plus more for dipping

2 Tbsp tomato paste

⅓ cup thinly sliced scallions

1 cup frozen corn kernels

Sea salt to taste

Barbecue Sauce

¾ cup ketchup

¼ cup apple cider vinegar

1 Tbsp molasses

1 Tbsp sriracha

¼ cup olive oil

3 to 4 cloves garlic, minced

1 ½-inch piece ginger, peeled and minced

2 Tbsp melted butter (sub olive oil for vegan)

¼ cup Dijon mustard

2 Tbsp coconut sugar

1 Tbsp chili powder

1 tsp sea salt

¼ tsp black pepper

2 tsp lemon juice

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