Spice N' Herbs Seasoning 
Blackened Shrimp Wedge Salad
Fresh, crisp and loaded with Cajun flavor, this Blackened Shrimp Wedge Salad by @ChefBradleyBayou is anything…
Get RecipeThese little bite-sized Garlic White Sweet Potato Medallions with Tony’s Spice N’ Herbs Seasoning by Pure Vegan Food are a healthy side dish, appetizer or afternoon snack that perfectly pairs with our favorite hummus!
Ingredients
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2 Large Organic White Sweet Potatoes (or Any White Potatoes You Prefer)
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2 Tablespoons 100% Pure Avocado Oil
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2 Cloves Garlic, Minced
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1 Tablespoon Tony’s Spice N’ Herbs Seasoning
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2 Cups Cooked Chickpeas (or Canned)
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1 Cup Water
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2 Tablespoons Tahini
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2 Teaspoons Garlic Powder
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1 Lemon, Juiced
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1/2 Teaspoon Blue Spirulina
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1/2 Teaspoon Wheatgrass
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1/3 Teaspoon Tony’s Spice N’ Herbs Seasoning
- Clear
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Place hummus ingredients in a high-speed blender. Blend until smooth. Taste, adjust seasoning and blend again.
- Divide into three serving bowls.
- Add to one bowl the blue Spirulina, add to the second bowl wheatgrass and add Tony’s Spice N’ Herbs to the third. Set aside.
- Wash and dry the potatoes. Slice them into 1/4-inch slices and add to a large mixing bowl.
- Toss medallions with the avocado oil until all pieces are covered. Sprinkle Tony’s Spice N’ Herbs Seasoning and gently toss again.
- Spread the medallions onto the baking sheet, making sure they do not overlap. Bake for 15 minutes, or until they are completely cooked and are slightly golden on top.
- Serve with hummus variety and enjoy!
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