Roasted Sweet Potato 3 Ways

Posted on 23rd November 2017 in Food

Serves 2
Here are our three current favourite ways to fill baked sweet potato. As an excellent source of vitamin A as well as potassium, fibre and beta-carotene when filled with our nutrient rich toppings they make they perfect, warming evening meal.
Our current favourite toppings are:
Black bean, chunky salsa and fresh coriander and lime guacamole
Kale and mint pesto with crumbled feta and curried chickpeas
Coconut curried greens, spring onion coconut yogurt and toasted walnuts
For the baked sweet potatoes preheat the oven to 180C. Scrub the potatoes and pat dry. Rub with olive oil, sea salt and some dried herbs (rosemary and oregano work well) and roast on a baking tray for about 40 minutes, or unit cooked right through.
Mexican Black Bean, Salsa & Guacamole filling
For the black beans:
1 can of black beans, drained and rinsed
1 tbsp tomato paste
1 clove garlic
1/2 finely diced red onion
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp ground cumin
For the salsa:
1 large corn on the cob
1 diced red pepper
1 diced green pepper
1/4 diced red onion
Large handful chopped coriander
Juice half a lime
Sea salt to taste
For the guacamole:
1 medium ripe avocado
Juice half lime
Pinch sea salt
Pinch paprika
Fry the garlic, onion and spices on a medium heat until they start to soften. Add the tomato paste and cook for a further 2-3 minutes. Turn the heat down and add the black beans with a few tablespoons of water and cook until the beans are warmed through.
Cook the corn in boiling salted water for about 6 minutes. Remove from the water and char on an open flame or griddle pan turning frequently.
Blend the avocado and lime juice until smooth.
Kale and mint pesto with feta and toasted chickpeas
For the pesto:
1 bunch kale
1 bunch basil
1 bunch mint
6 garlic cloves
1/4 cup pine nuts toasted
1/2 cup extra virgin olive oil
Zest 1 lemon
sea salt to taste
For the chickpeas:
1 can chickpeas drained and rinsed
1 tablespoon olive oil
1/2 tsp smoked paprika
1/2 tsp cumin seeds
Preheat oven to 200C. Coat chickpeas in spices and olive oil, lay on a baking tray and toast in the oven for 12-15 minutes until golden brown.
For the pesto:
Blanch kale in boiling water for 20 seconds, drain in cold water, squeeze dry and roughly chop.
Place kale, basil leaves, mint leaves, garlic cloves, lemon zest and pine nuts in food processor bowl. Blend until finely chopped and add oil slowly until pesto is blended. Season to taste with salt and pepper.
Coconut curried greens, spring onion coconut yogurt and toasted walnuts
For the greens:
6 florets broccoli
1 tsp Ginger paste
2 cloves garlic
1/2 tsp ground cumin
1/2 tsp Garam Masala
160 g Kale
1/4 can coconut milk
Sea salt to taste
Chopped mint and corriander
For the yogurt:
4 heaped tablespoons coconut yogurt (fir a non dairy-free alternative use creme fraiche)
2 died spring onion
Zest 1/2 lime
Heat a tablespoon of coconut oil in a frying pan, add the spices and fry for a few minutes. Add the garlic and ginger and cook for a further 2 minutes. Add the chopped broccoli and stir fry for a few more minutes. Finally add the coconut milk and kale. Take off the heat and stir in the chopped herbs.
Mix the spring onions, lime and yogurt in a bowl. Layer up the potato with the greens, coconut yogurt and too with a handful of toasted walnuts.

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