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Before you jump to Couscous Sweet Potato Boats recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Checking Out The Many Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to couscous sweet potato boats recipe. To cook couscous sweet potato boats you only need 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Couscous Sweet Potato Boats:
- Take Boats:
- Use Sweet Potatoes, 2 Large
- Use Couscous:
- Prepare 200 g Cauliflower Florets,
- You need 2 TBSP Olive Oil,
- Prepare 2 Cloves Garlic Finely Minced,
- Provide 20 g Sundried Tomatoes Coarsely Chopped,
- Take 20 g Kale,
- You need 1/2 TSP Cumin,
- Prepare Pinch Sea Salt,
- Get Pinch Black Pepper,
- Get Fresh Lemon Juice, 1/2 Lemon
- Get Fresh Lemon Zest, 1/2 Lemon
- You need Assembly:
- You need Vegan Cheese Sauce
- Prepare 1 Handful Scallions Finely Sliced,
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.
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