Love sweet potato but not sure how to cook it? Here’s a tasty and healthy recipe you can rustle up and enjoy in half an hour. Whilst the sweet potatoes and chickpeas are baking in the oven you can make the garlic herb sauce and tomato parsley topping - wasting no time at all.
INGREDIENTS
BAKED POTATO
- 3 Sweet potatoes
- Olive oil
SPICED CHICKPEAS
- 1 Can chickpeas
- 1/2 Tsp cumin powder
- 1/2 Tsp coriander powder
- 1/2 Tsp paprika
- 1/4 Tsp cinnamon
- Sea salt (to taste)
- Olive oil
GARLIC & HERB SAUCE
- 3 Tsp hummus
- 3 Tsp tahini
- 1 Tsp dried mixed herbs
- 3 Cloves garlic (minced)
- 1/2 Lemon (juiced)
- Water (to thin)
GARNISH
- Cherry tomatoes (diced)
- Fresh parsley (chopped)
Step 1
Wash and halve 3 sweet potatoes. Drizzle with olive oil and place face down on a baking tray. Bake on 160 fan (gas mark 4) until soft and cooked through.
Step 2
Drain and rinse 1 can of chickpeas and place on a baking tray. Add 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 paprika, 1/4 tsp cinnamons, salt and a drizzle of olive oil. Mix together and pop into the oven with the sweet potato and cook for 15 minutes.
Step 3
Prepare the sauce by mixing together 3 tsp hummus, 3 tsp tahini, 1 tsp dried mix herbs, 3 cloves of minced garlic, juice of half a lemon. Add water as needed to thin out the sauce.
Step 4
For the garnish, dice a handful of cherry tomatoes and finely chop a handful of fresh parsley.
Step 5
To serve, place sweet potatoes on a plate and mash the inside. Add the garlic & herb sauce, spiced chickpeas and top with the tomato parsley.
Packed with energy, you can have these for breakfast on-the-go. You can add any nut butter or crushed nuts to this recipe or leave them out if you have allergies.
INGREDIENTS (Makes 8)
- 1/2 Cup of dates (approx 8)
- 1 Tsp nut butter
- 1 Tsp Honey
- 1/2 Tsp Cinnamon
- 1/4 Tsp vanilla essence
- Pinch of sea salt
- Handful of pistachios
- Dark chocolate (or milk/white)
METHOD
Step 1
Add dates, nut butter, honey, cinnamon, vanilla essence, salt and pistachios in a food processor and blend until thick and sticky.
Step 2
Use the palm of your hands to make small bite-sized balls.
Step 3
Break up a bar of cooking chocolate into small pieces, add a drop of oil and melt until smooth and runny.
Step 4
One by one, dip the date balls into the melted chocolate then top with crushed pistachios. Refrigerate and enjoy up to one week (when kept in the fridge).
Elevate your boring morning porridge with this yummy baked breakfast oats recipe. Enjoy straight out the oven with some yoghurt and nut butter. You can use any fruit you like but berries work well and taste delicious warm.
INDREDIENTS
- 1 Ripe banana
- 1 Cup rolled oats
- 1 Cup milk of choice (I use almond)
- 1 Tsp baking powder
- 1/2 Tsp cinnamon
- 4 Tsp honey (or maple syrup)
- Handful of walnuts (toasted)
- Handful of blueberries
- Any nut butter
- Mixed seeds
METHOD
Step 1
Mash 1 ripe banana in a mixing bowl and add 1 cup of oats.
Step 2
Add 1 cup of milk (I use almond milk), 1 tsp baking powder, 1/2 tsp cinnamon, 4 tsp honey and mix. If you do not have honey you can use maple syrup.
Step 3
Layer a baking tray with toasted walnuts and blueberries then add your oat mixture on top, spreading it out evenly.
Step 4
Top with some nut butter and seeds.
Step 5
Bake in a preheated oven at 180C fan/ gas mark 6 for 15 minutes. Best when eaten straight away.
INGREDIENTS
METHOD
Step 1
Step 2
INGREDIENTS (SERVES 5-6)
- 4 Tbsp oil
- 1 Tsp cumin seeds
- 1 Large onion (chopped or sliced)
- 1 Cup frozen peas
- 1 Tsp salt
- 2 Cups basmati rice
- 4 Cups water
METHOD
Step 1
Heat 4 tbsp oil in a pan. When the oil is hot, add 1 tsp cumin seeds and fry for 2 minutes. You still start to smell the cumin fragrance and they will turn golden brown but be sure not to burn them.
Step 2
Add chopped or sliced onions and stir for 5 minutes or until the onions have softened and turned brown in colour.
Step 3
Add 1 cup of frozen peas and 1 tsp salt and mix for a few minutes. Add 2 cups of washed rice and mix into the inions and peas.
Step 4
Add 4 cups of water, cover with a lid and cook on high heat for 8-10 minutes. Remove the lid when the rice is about 80% cooked, give it a quick stir, then cover it again and cook for a further 5 minutes on low heat.
Step 5
Turn the heat off and let it rest for at lest 15 minutes before serving as the rice will continue to cook (and go fluffy) in its own heat.
Watch the video tutorial on my YouTube channel here:
This no-bake strawberry cheesecake will have you thinking you're a pro in the dessert kitchen. Follow my simple steps to create this delicious recipe. If you do not like strawberries then you can use the base recipe and add your own preferred topping... like chocolate!
INGREDIENTS
TOPPING
METHOD
Step 1
Step 2
Step 3
Step 4
Step 5
INGREDIENTS (Serves 2-3)
- 4 End bread slices
- 2 Eggs
- 1/3 Cup milk
- Oil for frying
- 1 Onion (chopped)
- Salt to taste
- Handful of coriander
- 2 Green chillies
METHOD
Step 1
Step 2
Step 3
Step 4
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