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. While your sweep potatoes and chickpeas are cooking you can prep other ingredients so it is all ready to go. Chop sweet potato, put in a pot with barely enough water to cover.

Curried Israeli Couscous and Chickpeas – Slender Kitchen. Last week I shared this quick and easy Persian Chicken Kabob recipe and lots of you reached out to learn more about the side dish in the photo. These sweet potato boats are vibrant and full of flavour and are a heathy option instead of using normal potatoes. You can have Couscous Sweet Potato Boats using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Couscous Sweet Potato Boats

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

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. 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. Spread potatoes evenly onto a baking sheet lined with a silicone mat or sprayed well with cooking spray.

Couscous Sweet Potato Boats step by step

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..

I googled sweet potato, kale, and couscous, as I had the ingredients. I must say, this was a wonderful surprise. Both my husband and I loved it! What about a new recipe low in calories? One that is pretty low on carbohydrates, too.