Sweet Potato Boats

Recipes / Little Meals

Row, row, row your boat,

gently home for tea.

Pack it full of vegetables,

and happy we will be!

Ingredients

2 large sweet potatoes, halved

2 zucchini, sliced

5 spring onions, cut into chunks

110 g (¾ cups) chickpeas, cooked

2 handful baby spinach

2 tsp sesame seeds

olive oil

salt and pepper

 

 

Method

Preheat oven to 180 C.

 

Bake sweet potatoes for 30 to 45 minutes or until tender.

 

Use a melon baller or sharp knife to remove two thirds of the flesh.

 

Sauté zucchini, spring onion and chickpeas over medium heat.

 

Fill each skin with baby spinach, sautéed veggies and sprinkle with sesame seeds and salt and pepper

to taste.

 

Serve with coriander yogurt dressing, sour cream or homemade cashew cheese.

 

Also tastes great if topped with melted cheese (bake again for 5 minutes).