Simple-dinner-recipe

Mediterranean Baked Sweet Potato Recipe

Who doesn’t want to enjoy the taste of freshly baked potatoes minus the extra calories? Ever since sweet potatoes have become trendy again, there are a number of ways to enjoy this healthy vegetable for almost every meal!

This recipe involves less than 10 ingredients, 1 bowl, and just 30 minutes or less to prepare – who is ready?

RELATED: Easy Recipes with Sweet Potato

Ingredients

4 medium sweet potatoes

1 can chickpeas (rinsed and drained)

1/2 tablespoon olive oil

1/2 teaspoon coriander, cinnamon, cumin, and paprika

Sea salt

Lemon juice

Garlic sauce

1/4 cup hummus (or tahini)

Juice of 1/2 lemon

1 teaspoon dried dill

3 gloves garlic

Water or unsweetened milk (whatever you have in the kitchen)

Method

  1. Preheat the oven to 400ºF (or 200ºC), and line a tray with baking paper.
  2. Clean the potatoes, and cut lengthwise since this will make it so much easier for you to prepare.
  3. Rinse and drain the chickpeas, then season with olive oil and spices before leaving to dry on a baking sheet.
  4. Season the sweet potatoes with a touch of olive oil before placing them on the same baking sheet.
  5. Leave the sweet potatoes and chickpeas to roast while you’re preparing the garlic sauce. Add all of the ingredients into a bowl, and whisk to combine them. Add a touch of dried dill if you want more of an intense flavour.
  6. If you have hummus or tahini, you may now add it into the rest of the mixture. If not, you can always make your own with our super-easy recipe.
  7. Remove the sweet potatoes and chickpeas when they gold and tender, then set aside so they can cool down.
  8. Serve with the potatoes flipped upwards, and top off with chickpeas, garlic sauce and delicious garnish.

Image and Recipe via Minimalist Baker

September 3, 2015

Garlic Chilli Salmon With Pine Nuts And Cranberries Recipe

Serves 4

Prep time 15 minutes

Cooking time 35 minutes

Ingredients

Salmon

4 boneless salmon steaks

3 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp smoked paprika

Salt and pepper to season

Garnish

1 tbsp olive oil

2 French shallots, sliced thinly

2 cloves of garlic, sliced thinly

Pinch of chilli flakes

3 tbsp toasted pine nuts

2 tbsp Ocean Spray Craisins

2 tbsp baby capers

Zest and juice of 1 lemon

2 tbsp roughly chopped parsley

2 tbsp balsamic vinegar

Salt and pepper to taste

Kumara chips

1.5kg kumara, peeled and cut into wedges

2 tbsp olive oil

Salt and pepper

Lemon to garnish

Method

Marinate salmon in a bowl with 2 tbsp of olive oil, cumin, paprika and season. Marinate for at least 10 minutes covered in the fridge.

Heat oven to 200ºC. Toss kumara wedges with olive oil and season to taste. Place evenly on a lined baking tray and bake for 20 minutes or until golden and cooked through. Keep warm in the oven until ready to serve.

Heat in a small frypan to medium heat. Add olive oil and French shallots and fry gently until translucent. Add garlic, chilli flakes, pine nuts, Craisins and capers. Heat until fragrant, then add lemon zest and juice. Remove from heat and toss in the parsley and balsamic vinegar. Season to taste.

Wipe down the same pan and return to medium-high heat. Add in 1 tbsp of olive oil and fry marinated salmon skin side down until cooked 3/4 of the way through, then turn and cook for a further 2 minutes. Remove from pan and allow to rest.

Serve salmon skin side up with a generous helping of warmed pine nut mixture and a side of kumara and a cheek of lemon.

Recipe courtesy of Ocean Spray and Sammy & Bella #legendberry

October 20, 2014