Sweet Potato Veggie Boats

  • 08 Sep - 14 Sep, 2018
  • Mag The Weekly
  • Cookery


· 2 large sweet potatoes

· 2tbsp olive oil

· ½ cauliflower head, cut into ¼ pieces (optional)

· 2 garlic cloves, minced

· ½ white onion, chopped

· 1 red bell pepper, chopped

· 1 large zucchini, chopped

· ¼ cup corn

· 1 cup diced tomatoes

· 1x540ml can of chickpeas

· 1 cup vegetable/chicken broth

· 1tsp cumin

· 1tsp chilli powder

· 1tsp oregano leaves

· 1tsp salt

· Avocado, coriander, lime wedges to serve


Preheat oven to 180°C and line a baking sheet with parchment paper. Slice sweet potatoes in half and lightly coat with olive oil. Drizzle cauliflower with olive oil and sprinkle with a pinch of cumin and salt. Place both on baking sheet for 20 minutes then flip over cauliflower and place back in oven for 25 minutes. To make the filling, heat a tablespoon of olive oil in a medium saucepan. Add garlic and onion, and sauté for approximately five minutes. Add all remaining ingredients and simmer for 15 minutes. Once everything is cooked, lightly scoop out a small amount of the sweet potato (to make it look like a boat). Mash the scoop into the chickpea mixture and top the boat with it. Add cauliflower to plate along with a side salad (optional). Garnish with avocado, coriander and lime wedges.