Loaded Up Focaccia Bread

This focaccia bread couldn’t get more loaded up if I tried. The creamy sweet potatoes, the crispy red cabbage and the homemade tzatziki is mouth watering so good! Best for lunch or a post workout snack. As a dinner add in a side salad or soup.

INGREDIENTS:
  • 2 sweet potatoes, steamed and chopped into cubes
  • 1 15 oz can of chickpeas, drained and rinsed well
  • 1/4 cup roasted red cabbage strips
  • 2 teaspoons of ground thyme and oregano
  • 2 tablespoons white miso, dissolved in warm water
  • 2 tablespoons fresh dill, chopped finely
  • 1 cup of plain greek style yogurt (it’s gotta be thick and creamy)
  • 1 english cucumber, grated
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • salt and pepper
  • Focaccia Bread, sliced in half squares
  • 1/4 cup chopped fresh flat leafed parsley
INSTRUCTIONS:

Preheat your oven to 425°. Rub the chickpeas between two clean dish cloths. Transfer the chickpeas to a baking dish and mix in ground thyme, and oregano. Bake for 15 minutes, tossing halfway through.

During the last five minutes, placed the focaccia squares into the oven to warm up. In a small food processor, add in the white miso and sweet potatoes. Blend until smooth.

To prepare the tzatziki, squeeze the shredded cucumber in a clean dish cloth to remove excess moisture. Place in a small bowl, add the minced garlic, fresh dill, and yogurt. Sprinkle in a little bit of salt and pepper. Add in one teaspoon of lemon juice. Mix well until fully incorporated. It should be thick and creamy.

To assemble, place the focaccia squares on a plate. Top with sweet potatoes, shredded crispy red cabbage. Add in the crispy chickpeas. Top with some tzatziki, and then sprinkle on some chopped parsley.

enJOY!!!