Recipe: Yummy Couscous Sweet Potato Boats

Couscous Sweet Potato Boats. Benefits of sweet potato Sweet potatoes (also called kumara) are rich in vitamin C, B vitamins, manganese and beta- carotene w. Fill the boats with couscous, roasted chickpeas and garnish with fresh herbs and your dressing of choice. Sweet potato boats with spiced chickpeas and roasted broccoli with a creamy ginger turmeric sweet potato cream.

It gives the boats extra sweetness I wanted to do a recipe with sweet potato and came up with these simple boats which are great for the whole family. When I lived at home or on my. Chop sweet potato, put in a pot with barely enough water to cover. tastyfoodidea.blogspot.com - You can cook Couscous Sweet Potato Boats using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Couscous Sweet Potato Boats

1. It's of Boats:.
2. It's of Sweet Potatoes, 2 Large.
3. You need of Couscous:.
4. It's 200 g of Cauliflower Florets,.
5. It's 2 TBSP of Olive Oil,.
6. You need 2 Cloves of Garlic Finely Minced,.
7. You need 20 g of Sundried Tomatoes Coarsely Chopped,.
8. It's 20 g of Kale,.
9. It's 1/2 TSP of Cumin,.
10. It's Pinch of Sea Salt,.
11. You need Pinch of Black Pepper,.
12. Prepare of Fresh Lemon Juice, 1/2 Lemon.
13. You need of Fresh Lemon Zest, 1/2 Lemon.
14. Prepare of Assembly:.
15. Prepare of Vegan Cheese Sauce.
16. You need 1 Handful of Scallions Finely Sliced,.

Add salt, bring to a boil, then reduce heat and simmer (just under medium temperature, not Cook couscous by placing in a bowl with equal amount of boiling water and covering immediately. Leave to cook while potato is simmering. A quick, tasty and healthy recipe! Suitable for vegetarians ✅ Try this recipe out at home x Please show your love and support by liking, commenting and.

Couscous Sweet Potato Boats instructions

1. Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce recipe..
2. Prepare the boats. Preheat oven to 200 degree celsius or 400 fahrenheit. Wash the sweet potatoes thoroughly, keeping the skins intact..
3. Using a fork, poke the potatoes. This will hasten the roasting process. Place onto a baking tray lined with parchment paper..
4. Wack into the oven and bake for about 1hr or until the potatoes are fork-tender. Prepare the couscous while the potatoes are roasting. Transfer the cauliflower florets into a food processor..
5. Blitz until fine, almost resembles like cooked rice consistency. *Do not over blitz as it will form a paste.* In a skillet over medium heat, drizzle in olive oil. As soon as the oil is heated up, add in garlic..
6. Saute until aromatic. Add in sundried tomatoes and kale. *To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.*.
7. Saute until the kale has wilted slightly. Add in the cauliflower. Saute until well combine. Add in cumin..
8. Saute until aromatic. Taste and adjust for seasoning with salt and pepper. Remove from heat..
9. Finish off with fresh lemon juice and zest. Toss to combine well. Set aside until ready to use..
10. Assemble the boats. Transfer the sweet potatoes onto serving plates. Slice the potatoes open with a sharp knife..
11. Be extra careful as the potatoes are extremely hot.* Scoop the couscous into the sweet potatoes. Drizzle the vegan cheese sauce over the top. Lastly, scatter scallions over the top. Serve immediately..

Here's what you need: large sweet potatoes, large eggs, salt, black pepper, spinach, tomato, broccoli floret, shredded cheddar cheese, white onion, red bell pepper, bacon, sriracha sauce, avocado. Fluff with a fork and season. I've been loving these Sweet Potato Boats stuffed with a Chickpea Kale Salad and Easy Tahini Dressing…and sure hope you will too! When I think of Fall, my mind immediately jumps to hearty greens, sweet potatoes and lots of roasted veggies. Meanwhile, mix the salsa ingredients in a small bowl.

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