I thought I’d share with you another recipe from my new Paleo Vegan and Vegetarian recipe ebook – this one features Labna. 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 & labna – and will wow anyone you serve it to, vegetarian or not! It’s a delicious and hearty dish that’s perfect for lunch or dinner and showcases how flavorful and satisfying a Paleo Vegan meal can be.
Recipe: Sweet Potato Boats with Roast Capsicum Stew & Labna
Ingredients
- 4 Sweet potatoes Medium sized, about 250 g or 1/2 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
- 700 g Roasted peppers Jar, 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 Sesame seeds Toasted
- 1/3 cup Labna Unhulled
- Sea salt & freshly ground black pepper
Instructions
- Preheat the oven to 180ºC (350ºF). Rub half the olive oil over the sweet potato halves and arrange cut side down on lined baking trays. Roast for about 40 minutes, or until very tender and beginning to caramelize. Remove from the oven, turn to face up, and slit across down the center - 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 boat shape to hold the stew.
- Meanwhile, heat the remaining olive oil in a large saucepan over 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.
This dish is a delightful blend of flavors and textures. The sweetness of the roasted sweet potatoes pairs beautifully with the savory and slightly spicy capsicum stew. The creamy labna adds a tangy richness that ties everything together. This recipe not only demonstrates how versatile sweet potatoes can be but also how satisfying a vegetarian Paleo meal can be.
Why Sweet Potatoes?
Sweet potatoes are a fantastic ingredient for Paleo recipes. They are nutrient-dense, rich in vitamins A and C, and provide a good source of dietary fiber. Their natural sweetness and creamy texture make them a perfect base for a variety of dishes, from savory to sweet.
Tips for Perfect Labna Sweet Potato Boats:
- Choose uniform sweet potatoes: Selecting sweet potatoes of similar size ensures even cooking.
- Roast to perfection: Roasting until caramelized enhances their natural sweetness and adds depth to the dish.
- Customize your stew: Feel free to add other vegetables or spices to the stew according to your taste preferences.
Do you have any favorite ways to prepare sweet potatoes or a unique twist on a classic dish? Share your recipes and ideas in the comments below. Together, we can explore new and delicious ways to enjoy Paleo Vegan meals.
 |
 |
 |
This was great for our barbecue!