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