I made it to the last meal on the last day of my vegan Whole30! I ended my Whole30 with a meal that encompasses so many of my favorite foods. Sweet potato, avocado and spinach artichoke dip, oh my!
I’ve made spinach artichoke dip before with a white bean base. To make a vegan Whole30 spinach artichoke dip, I used a base of blended cashews instead. Both version are tasty and healthy, thanks to the heavy amount of veggies I add to the dip 🙂 To turn spinach artichoke dip into a respectable meal, I used it as a topping for a baked sweet potato. I finished this meal off with some of my favorite toppings: cherry tomatoes, scallions and avocado.
One recipe of vegan Whole30 spinach artichoke dip makes more than enough to smother 4 baked sweet potatoes. I probably only used about 2/3 of the recipe, and I had a very heavy hand when filling the sweet potatoes. I’m sure you can figure something out to do with leftover spinach artichoke dip, right?!
Assuming you use about as much of the dip as I did, one serving of this meal will provide 4.5g protein from sweet potatoes, 4g protein from cashews, 3g protein from artichoke hearts, 2g protein from avocado and 1.5g protein from spinach.
- 4 baked sweet potatoes (recipe here)
- Cashew spinach artichoke dip (recipe below)
- 1 pt. cherry tomatoes, halved
- 2-3 scallions, thinly sliced
- 2 avocados, sliced
- Top baked sweet potatoes with spinach artichoke dip, then finish with tomatoes, scallions and avocado slices.
- 1 c. raw cashews, soaked in hot water for at least ½ hour then drain
- 1 c. water
- ¼ c. fresh lemon juice
- 4 cloves garlic
- 1 tsp. sea salt
- 1 lb. spinach leaves, lightly steamed
- 2-14 oz cans quartered artichoke hearts, drained
- Blend cashews, water, lemon juice, garlic and salt until smooth.
- Pulse in spinach and artichoke hearts until a chunky texture is achieved.