I thought I’d share with you another recipe from my new Paleo Vegan and Vegetarian recipe ebook. The recipes in the book are designed for Vegans and Vegetarians keen to ditch grains and legumes – and adopt more of a Paleo diet. In the book I aim to show how even without meat, making the right choices, it is possible to avoid grains, legumes and dairy. If you’re interested in the book and more of a vegetarian paleo approach, you can find it here.
This recipe is for sweet potato boats, loaded with a roast capsicum stew & labana – and will wow anyone you serve it to, vegetarian or not!
- 4 medium sized sweet potatoes (about 250 g or ½ lb each), scrubbed & halved
- 3 tbsp olive oil
- 2 onions, halves , peeled & sliced
- 2 tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp sweet paprika
- ½ tsp sea salt
- ¼ tsp chilli powder
- 700g (25oz) jar roasted peppers, drained well & roughly chopped (make sure the ingredients don’t include sugar)
- 8 tomatoes, roughly chopped
- 1 cup mixed herb leaves (parsley, coriander, dill, chives), roughly chopped
- 2 tbsp unhulled sesame seeds, toasted
- ⅓ cup labna
- sea salt & freshly ground black pepper
- Preheat oven 180ºC (350ºF). Rub half the olive oil over the sweet potatoes halves and arrange cut side down on lined baking trays. Roast for about 40 minutes, or until very tender and beginning to caramelise. Remove from the oven, turn to face up and slit across down the centre- the cut should be about 1 cm from the ends. Press a spoon into the slit and push the sides apart gently to create a of boat shape to hold the stew.
- Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat and add the onions. Sauté, stirring, for about 10 minutes or until brown. Add the spices and salt and continue to cook for a minute or two, until everything is fragrant. Add the peppers and tomatoes and adjust the heat to a steady simmer. Cook, uncovered, for 30 minutes.
- To serve arrange 2 sweet potato halves on each serving plate and divide the stew between them. Garnish with herbs and sesame seeds and serve with labna on the side.