Made To Order!

There are few things better in life than feasting on a delicious dish. Be it thick and greasy, or healthy yet meaty. Actually, it doesn’t need to be either greasy or meaty because there’s plenty of vegetarian dishes that come in a variety of choices and flavors. This month we decide to put something ‘EXTRA delish’ together so prep the kitchen, and let’s get cooking!

STUFFED SWEET POTATOES

Here’s another great vegetarian-inspired meal that’s great for snacking on, or even to serve as a starter. You can’t go wrong with potatoes and the sweet ones are always the healthier choice so be sure to enjoy - guilt-free!

Prep time: 5min
Cooking time: 1h15min
Servings: 4

Ingredients

• 4 medium to large sweet potatoes (baked in the oven for 1h15min on 395F / 200C

• 2 tbsp olive oil

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

• 2 cans of chickpeas drained, washed and patted dry

• 4 tbsp raw honey

• 2 tsp salt

• 1 tsp ground cumin

• 1 tsp paprika

• 1/2 tsp ground black pepper

• 2 oz (50g) of pumpkin seeds

• 4 oz (100g) of wilted baby spinach drained properly and cut into small pieces with kitchen scissors

• sprinkle with almond flour and red chili flakes

• Garnish with fresh thyme

Instructions

Preheat oven to 395F (200C).

Rinse sweet potatoes and place on a baking tray prepared with a nonstick spray.

Bake for 1h15min.

Remove and allow to cool off 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 5 minutes.

Add the honey, salt, pepper, cumin, 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 kitchen scissors and add to the chickpeas.

Remove from the heat and set aside to cool off slightly.

Cut open the sweet potato and fill with chickpeas.

Garnish with a sprinkle of almond flour and some chili flakes