Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, couscous sweet potato boats. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Sweet Potato Boats with Couscous "Stuffing" This recipe can be a vegetarian main or a side. If it is a main, plan two boats per person. If it is a side, plan one. Pour in broth and bring to a boil.
Couscous Sweet Potato Boats is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Couscous Sweet Potato Boats is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have couscous sweet potato boats using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Couscous Sweet Potato Boats:
- Take Boats:
- Prepare Sweet Potatoes, 2 Large
- Take Couscous:
- Make ready 200 g Cauliflower Florets,
- Make ready 2 TBSP Olive Oil,
- Prepare 2 Cloves Garlic Finely Minced,
- Prepare 20 g Sundried Tomatoes Coarsely Chopped,
- Make ready 20 g Kale,
- Get 1/2 TSP Cumin,
- Prepare Pinch Sea Salt,
- Take Pinch Black Pepper,
- Make ready Fresh Lemon Juice, 1/2 Lemon
- Prepare Fresh Lemon Zest, 1/2 Lemon
- Get Assembly:
- Take Vegan Cheese Sauce
- Get 1 Handful Scallions Finely Sliced,
Chop sweet potato, put in a pot with barely enough water to cover. Cook couscous by placing in a bowl with equal amount of boiling water and covering immediately. It's no surprise that I love veggies. I've been going on and on about my love affair since forever.
Steps to make Couscous Sweet Potato Boats:
- Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce recipe.
- Prepare the boats. - - Preheat oven to 200 degree celsius or 400 fahrenheit. - - Wash the sweet potatoes thoroughly, keeping the skins intact.
- Using a fork, poke the potatoes. - - This will hasten the roasting process. - - Place onto a baking tray lined with parchment paper.
- Wack into the oven and bake for about 1hr or until the potatoes are fork-tender. - - Prepare the couscous while the potatoes are roasting. - - Transfer the cauliflower florets into a food processor.
- Blitz until fine, almost resembles like cooked rice consistency. - - Do not over blitz as it will form a paste. - - In a skillet over medium heat, drizzle in olive oil. - - As soon as the oil is heated up, add in garlic.
- Saute until aromatic. - - Add in sundried tomatoes and kale. - - To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.
- Saute until the kale has wilted slightly. - - Add in the cauliflower. - - Saute until well combine. - - Add in cumin.
- Saute until aromatic. - - Taste and adjust for seasoning with salt and pepper. - - Remove from heat.
- Finish off with fresh lemon juice and zest. - - Toss to combine well. - - Set aside until ready to use.
- Assemble the boats. - - Transfer the sweet potatoes onto serving plates. - - Slice the potatoes open with a sharp knife.
- Be extra careful as the potatoes are extremely hot.* - - Scoop the couscous into the sweet potatoes. - - Drizzle the vegan cheese sauce over the top. - - Lastly, scatter scallions over the top. - - Serve immediately.
It's no surprise that I love veggies. I've been going on and on about my love affair since forever. I am even more intrigued by the versatility of vegetables than ever before. Switching to a mostly Plant Based diet. It has been a hard process cutting out meat.
So that is going to wrap this up for this special food couscous sweet potato boats recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
