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Izelle Hoffman – Stuffed Sweet Potatoes

Izelle Hoffman – Stuffed Sweet Potatoes

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Izelle Hoffman – Stuffed Sweet Potatoes

Izelle Hoffman – Stuffed Sweet Potatoes

Tyd: 75 min

Bedien: 4 porsies

Gebak

Bestanddele:

4 medium-large sweet potatoes- baked in oven for 1h15min on 200’C

2 tbsp Olive oil

1 large red onion diced or 9-10 sprigs of small salad onions diced

2 cans of chickpeas drained, washed and pat dry

4 tbsp raw honey

2 tsp oryx salt

1 tsp ground cumin

1 tsp paprika

1/2 tsp ground black pepper

50g of pumpkin seeds

100g of wilted baby spinach drained properly and cut into small pieces with kitchen scissors 

Metode:


Voorbereiding:


Preheat oven to 200’C

Rinse sweet potatoes and place on a baking tray prepared with non stick spray

Bake for 1h15min

Remove and allow to cool of slightly In the meantime, prepare the chickpeas for the filling

Start by frying the diced onion in the olive oil till almost brown, add the chickpeas and cook for about 5min, Add the honey, salt, pepper, cumin and paprika and pumpkin seeds and keep stir frying till the honey has caramelized,

Wilt the spinach in hot water and drain very well, cut into pieces with a kitchen scissors and add to the chickpeasRemove from the heat and set aside to cool off slightly 

Cut open the sweet potato and fill with chickpeasGarnish with a sprinkle of almond flour and some chilli flakes

Serve warm

sprinkle with almond flour and red chilli flakes . Garnish with fresh thyme

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