Stuffed Sweet Potato
Ingredients:
Ingredients:
1 large sweet potato, washed but not peeled
100g chickpeas from tin
5 curly kale leaves (1 cup chopped)
½ small leek
½ teaspoon cumin powder
2 tablespoon EVOO
Salt and pepper to taste
Red cabbage slaw
Ingredients:
50g red cabbage, finely shredded
1 teaspoon rice vinegar
Pinch of salt
Cashew mayo
Ingredients:
100g raw cashew
1 tablespoon apple cider vinegar
2 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch of salt
150-200ml filtered water
Preparation:
Cashew Mayo
Soak cashews in boiling water for 15min, then give it a good rinse and transfer to a blender.
Add remaining ingredients and blend until very smooth.
Use more water if you prefer a more liquid texture.
Use more lemon and vinegar if you prefer a more pungent flavour.
Baked Sweet Potato
Wash sweet potato well using a brush to discard dirt.
Pierce with a sharp knife a few times and bake in a preheated oven on 220 C for 40min, until soft and the edges are browned.
Meanwhile, drain and rinse the chickpeas, then pat dry and transfer to baking tray. Season with salt, pepper, and cumin, then add a dash of olive oil and mix by hand to ensure an even coating.
Bake for 15-20 min on 220 C until crispy. Shake the tray a few times during roasting for a better crunch.
Once the potato is baked, let it cool slightly but do not peel.
Meanwhile finely chop the leek, then place on a preheated pan together with EVOO and fry on low heat for 2-3 min.
Add roughly chopped curly kale (discard the hard stalk) and fry another 2-3 min until the kale softens a bit.
Using a sharp knife, cut a large hole lengthwise in the potato, and discard the flesh (you can use this for a creamy soup.
Fill the hole with the chickpea, kale and leek stuffing.
Drizzle with cashew mayo and serve with red cabbage slaw as a side dish.
Enjoy warm.
Serves 1 person.
Red Cabbage Slaw
Slice cabbage as thinly as possible, then add the rice vinegar and a pinch of salt. Mix well, set aside, and let it rest for a few min.
