Baked Sweet Potato With Turmeric Coconut Sauce
Total Time
1 hour and 5 minutes
Prep Time
0 seconds
Cook Time
1 hour and 5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 small sweet potatoes
- 10.5 oz cherry tomatoes
- 15 asparagus spears
- 7 oz chestnut mushrooms
- 5 oz spinach
- handful of coriander
- 1 teaspoon dried red chilli flakes
- 1 tablespoon melted coconut oil
- drizzle of olive oil
- 1 ripe avocados
- 2 spring onions
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F.
Step 2
Rub the coconut oil into the sweet potatoes, pierce the skins a few times with a knife and bake on a tray for 1 hour, or until soft and cooked through.
Step 3
Put the cherry tomatoes on a baking tray and after 20 minutes put them in the oven to cook for the remaining 40 minutes.
Step 4
To make the sauce, peel and roughly chop the turmeric, ginger and garlic and blend in a high speed blender with the other ingredients except for the coconut milk.
Step 5
Add the coconut milk slowly until you reach your desired consistency and then put the sauce in the fridge for a bit – this will help it thicken.
Step 6
Slice up the mushrooms and asparagus and heat in a pan with a drizzle of olive oil, salt and pepper and a pinch of chilli flakes.
Step 7
Cook for about 6-8 minutes then add the spinach and cook for another minute, until the spinach has wilted. Sprinkle with the cilantro. Add the roasted tomatoes.
Step 8
Mash the avocado.
Step 9
When the potatoes are done, cut them open and stuff them with the avocado mash, cooked veg and drizzle over the coconut turmeric sauce.
Step 10
Sprinkle with spring onions and chilli flakes before serving.
Step 11
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