???? You will not stop eating sweet potato if you cook it this way! Easy dinner recipe » vegan
You will not stop eating sweet potato if you cook it this way! Easy dinner recipe » vegan & healthy! This is a delicious vegan dinner with sweet potato, chickpeas and spinach. If you do not have any dinner ideas and would like to try something deliciously new try this vegan recipe and I am sure you will want to make it again!
????Enjoy and thank you watching!
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????Ingredients:
3 sweet potatoes
2 garlic cloves
200g | 7oz cherry tomatoes
400g | 14oz | chickpeas
2 handfuls spinach
salt & black pepper
1tsp ground cumin
1tsp smoked paprika
????Ingredients for the topping:
1/2 red onion
Salt
Lemon juice
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Sweet Potato Chilli | Jamie Oliver - Ad
This is an Ad. Get 4 of your 5 a day in this one delicious and healthy Veggie Chilli recipe. Sweet potato roasted until caramelised, stirred through a hearty stew of fresh veg, protein packed beans and sweet tomatoes. Finish with a dollop of natural yogurt, a sprinkling of fresh chilli and serve with brown rice and mashed avocado. Delicious.
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Sweet Potato Chilli |
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Porkie Pizza |
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BBQ Chicken Loaded Sweet Potato ???? (Healthy, Vegan, Comfort Food!)
You've probably noticed by now, but we're big fans of king oyster mushrooms. In this recipe, Henry shows us how to make incredible BBQ Chicken with them, which is paired perfectly with a smokey sweetcorn salsa and a beautifully baked sweet potato!
For the sweet potatoes:
4 medium sweet potatoes
Olive oil
Salt
For the BBQ KO:
8 king oyster mushrooms
2 tbsp olive oil
2 tsp smoked paprika
1 tsp cayenne pepper
½ tsp garlic powder
½ tsp smoked salt
75ml bbq sauce
For the Sweetcorn Salsa:
340g tin sweetcorn
15g coriander
1 jalapeno chilli
3 spring onions
8 cherry tomatoes
2 limes
1 tbsp extra virgin olive oil
Salt and pepper to taste
Before You Start:
Preheat oven to 180*C | Baking tray lined with parchment paper | Saucepan | Sieve | Baking tray
Method:
Roast the sweet potatoes | Put the sweet potatoes on the baking tray and pierce them a few times with a fork | Rub the potatoes with a little oil and a generous pinch of salt | Put the tray in the oven and bake for 50–55 minutes, until the skin has begun to crisp up and the flesh is tender
Make the BBQ KO | Add 1 tbsp olive oil, smoked paprika, cayenne pepper, garlic powder and salt to a mixing bowl and stir to combine | Cut the caps off the king oyster mushrooms and finely slice | Pull the flesh of the king oyster mushroom stems by ripping strips off with your fingers | Add the mushroom to the mixing bowl and stir to cover and coat | Tip the prepared mushrooms out on the baking tray, put the tray in the oven and roast for 20 minutes
Make the sweetcorn salsa | Drain the sweetcorn, spread it out on a baking tray and grill for 3-5 minutes until it’s starting to char slightly | Set the sweetcorn to one side | Pick and dice the coriander leaves (saving a few leaves for garnish) | Destalk the chilli and dice | Trim the spring onion and finely slice | Dice the cherry tomatoes | Halve the limes and squeeze the juice into a bowl | Add the olive oil, tomatoes, spring onions, jalapeno, coriander and sweetcorn to the bowl and toss to combine | Taste and season to perfection with salt and pepper
Finish the BBQ KO | Warm the remaining olive oil in the saucepan over a medium heat, add the barbecue sauce and stir for 1 minute | Take the mushrooms out of the oven, tip them into the pan and stir to coat
Prepare to serve | Remove the sweet potatoes from the oven and transfer to serving plates | Slice the top of the sweet potatoes and fluff up the flesh with a fork | Spoon the BBQ KO into the sweet potatoes | Top the potatoes with the sweetcorn salsa, garnish with coriander leaves and serve immediately
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American Sweet Potato Corn Chowder (Veg) With an Indian Twist by Chef Ranveer Brar
In today’s episode, Chef Ranveer Brar brings a taste of America with the very famous Chowder. Catch him in action as he cooks a scrumptious bowl of sweet potato corn chowder soup with an Indian touch — to begin with, he uses a premium knife made of Rosewood. That’s not all! He goes on to add coriander and red chilli powder to the Chowder! Now that’s what we call a true Indian twist.
Quick recap of the recipe:
- Chop 1-2 peeled sweet potatoes
- Slice and dice 1 onion
- Add 1 tablespoon oil in a heated pan
- Add the sliced and diced onion to the pan
- Add sweet potatoes and corn
- Add salt
- Add 2 cups of vegetable stock
- Add 1 tablespoon crushed black pepper
- Add 3-4 sprigs of thyme
- Add 2 tablespoons cream
- Take 2-3 neutral flavoured biscuits, crush them and add to the soup
- Add coriander leaves for an Indian flavour
- Put soup in a bowl, add crackers, chaat masala, red chilli powder
- Garnish with some coriander leaves
- Serve and dig in
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Alex Guarnaschelli's Roasted Sweet Potato Soup with Ham Hocks | The Kitchen | Food Network
Alex uses a power ingredient to give this simple soup loads of hearty flavor!
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Roasted Sweet Potato Soup with Ham Hocks
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr
Active: 35 min
Yield: 8 to 10 servings
Ingredients
2 pounds sweet potatoes
2 cups chicken stock
1 to 2 smoked ham hocks (about 1 pound total)
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons dark brown sugar, or more as needed
1/2 teaspoon ground cinnamon
1 orange, zested and juiced, or more as needed
One 15.5-ounce can unsweetened coconut milk
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.
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Alex Guarnaschelli's Roasted Sweet Potato Soup with Ham Hocks | The Kitchen | Food Network
Lamb steak with roasted sweet potato and corn soup
Ingredients
Lamb steak
600g lamb steak
1tbsp rosemary
1tbsp pepper
1tsp salt
1tbsp olive oil
Roasted sweet potato
1 medium-sized sweet potato
1tsp salt
1tsp pepper
1tbsp olive oil
Corn soup
2 sweet corn
1tsp sugar
1/2 cup of milk
1tsp butter
1/2 of onion
1/2 cup of milk
1/2 cup of thickened cream