Recipe: Sweet Potato Boats with Roast Capsicum Stew & Labna
This is a recipe from my vegan and vegetarian paleo cookbook - enjoy!
Servings: 4
Calories: 350kcal
Cost: 15
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.