Sweet and Spicy Thai Chia Pudding Parfait

Chia pudding…but make it savory.

Ingredients: 

Sweet Potato-Coconut Oat Milk

2 cups (16 ounces) cubed sweet potato

9 cups water, divided

1 cup rolled oats

1/3 cup coconut flakes

2 teaspoons maple syrup (optional)

Pinch of sea salt

Chia Pudding

2 cups Sweet Potato-Coconut Oat Milk

½ cup chia seeds

Crunchy Chili Chickpeas

15 ounces cooked chickpeas

1 tablespoon coconut oil

1 ½ teaspoon chili powder

Sea salt and freshly ground black pepper

To layer:

1 cup plain Greek yogurt

Chili oil

¼ cup fresh Thai basil, thinly sliced

Sliced chili peppers

Fresh lime wedges

Instructions: 

1.     To make the sweet potato-coconut oat milk, bring 4 cups of water to a boil in a medium saucepan. Add sweet potato and cook, covered, for 8 minutes. Remove from heat and drain. Combine the cooked sweet potato, oats, coconut, and remaining 5 cups water in a high-speed blender. Blend on high until smooth. Strain mixture through a cheesecloth or towel, squeezing out all liquid. Stir in salt and maple syrup, as desired.

2.     Combine 2 cups of the Sweet Potato-Coconut Oat Milk (saving the rest for another use) with chia seeds in a jar. Shake or stir until well combined. Refrigerate 2 hours to overnight.

3.     In the meantime, preheat oven to 375ºF. Toss chickpeas in a medium bowl with coconut oil and spices. Place in an even layer on a baking sheet and bake 45-60 minutes, or until crispy and golden. Remove from oven and cool.

4.     To assemble the parfaits, place 1/3 cup chia pudding in the bottom of a glass. Top with ½ cup yogurt and drizzle with chili oil (a little goes a long way). Garnish with crunchy chickpeas, basil, peppers and a lime wedge.