TRENDING RECIPES
Greek Stuffed Sweet Potatoes
INGREDIENTS
2 medium sized sweet potato
½ cup cooked rinsed canned chickpeas
1 medium red pepper chopped
2 fresh tomatoes chopped
1 tablespoons tomato paste
1 red onion chopped
2 cloves minced fresh garlic
1 tablespoon olive oil
1 tablespoon avocado oil
5 ml mixed spice
5 ml dried coriander
5 ml dried parsley
½ cup boiling water
Pinch of salt
Freshly ground black pepper, to taste
INSTRUCTIONS
Heat oven to 180˚C. Prick the sweet potatoes with a fork, drizzle olive oil, pepper and salt, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
For the filling:
- Heat the avocado oil in a large saucepan, add the onions, red pepper, garlic, spices and herbs and sauté for 2 minutes.
- Add the chickpeas, tomatoes, tomato paste, salt, pepper and boiling water to the saucepan and simmer for 10 minutes.
- Place the roasted sweet potato on a plate and cut open lengthways. Spoon over the filling and season to taste.