oliveoilandlemon

recipes for healthy living

Tag: sweet potato

Roast Sweet Potato, Lentil and Spinach Salad

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Great for gut health, perfect for meatfree monday. This is a delicious dressing and takes no time to put together.

Roast Sweet Potato Lentils and Spinach Salad with a Dark Tahini Dressing

Serves 4
2 Sweet potato peeled and cubed
1 tbsp oil
1tbsp Ghormez Sabzi (Optional, See below)
1 tin puy lentils (precooked, 240g Weight)
4 large handfuls baby spinach washed
25g feta shaved finely or in small pieces

Dressing
1 large tbsp tahini (dark if you can get it)
1 clove garlic
1tbsp lemon juice
1tsp honey
1tbp apple cider vinegar
50ml water
Blend everything and taste for seasoning if necessary

Toss the sweet potato in the oil, sprinkle over the Gormez Sabzi and roast for about 15 minutes until cooked
Toss with the spinach, lentils and the feta and add the dressing and mix gently to coat.
Serve.

Note Gormez Sabzi is a mix of dried herbs, chives, fenugreek, parsley and coriander. If you don’t have it simply combine ½ tsp of any of the above dried herbs you have and use as outlined.

Spiced Chicken & Sweet Potato Pancakes

Warming, Filling, Easy – whats not to love? If you are vegetarian then simply sub the chicken with some lovely beans into the sauce and use veg stock.
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Indian Spiced Chicken with Spinach and Sweet Potato Rotis
Serves 6
6 chicken breasts
2 white onions thinly sliced
4 cloves of garlic peeled and mashed
2” piece of ginger peeled chopped and mashed
2 tsp ground coriander, cumin, and turmeric
½ tsp curry powder of choice
500ml chicken stock
125g spinach leaves

Poach the chicken breasts in the stock and fork into pieces
Add some oil to a wide pan and add the onions and a drop of water and cook until translucent
Stir in the garlic, ginger and the spices, add another splash of water if needed
Cook for a few minutes
Add in the stock you cooked the chicken in plus the coconut milk and cook for about 10 minutes until the flavours are all developed
Just before you are ready to serve, add in the chicken and spinach leaves and cook for 5 minutes until the chicken is heated through. Serve with the Sweet Potato Rotis

Sweet Potato Rotis
1 large sweet potatoe peeled, cooked and cooled (about 400g)
2 red chilis de-seeded and finely chopped
1 tsp each of ground cumin coriander and ½ tsp turmeric
2 tbsp fresh coriander chopped
75g plain flour
15gr melted butter or coconut oil

Mash sweet potato and add the chilli. Spices, coriander and melted oil.
Gradually add the flour mixing until you have a soft dough
Divide into equal size pieces and roll out gently on a floured board
Heat a little oil and fry for a minute on both sides. Keep warm while you complete the rest.

Home made Sweet Potato Based Granola

 

sweet pot granola

You read that right, this is my Secret Ingredient Granola based on sweet potato which has been peeled, steamed or boiled and cooled – I just cook extra and keep some leftovers!

Stores for a week or 2 in a zip lock bag or kilner jar.

Serve with yoghurt and fruit compote for a delicious blood sugar balancing, fulling sustaining breakfast.

Sweet Potato Granola

9oz sweet potato, boiled blended smooth and cooled

10oz oats

2oz pecans chopped

1oz unsweetened desiccated coconut

1tbsp coconut oil

1 tsp mixed spice

½ tsp turmeric

1 tbsp each of chia, flax and poppy seeds

3oz sultanas or other dried fruit of choice

Add the oats, coconut and spices to a bowl, and pour in the sweet potato puree and the oil. Mix well to incorporate until the mixture resembles a dryish cookie dough

Spread out onto a baking sheet which is lined with parchment paper or lightly oiled.

Bake at 170c for 10 minutes then stir the granola to turn over and bake for a further 10-15 minutes until crispy and golden brown.

Let cool then stir in the rest of the ingredients.

Store as directed.

©Grainne Parker 2017

 

Quick Thai Style Sweet Potato Soup with Toasted Coconut

OO&L Thai Style Sweet Potato Soup

November and the cold is here so it’s Soup for what ails you, nothing does it like a bowl of soup. I’m chock full of antibiotics, pain killers and what not so was glad for this, when you cant eat there is always soup.

Thai style Sweet Potato and coconut Soup
Serves 6
Ingredients
1 tbsp vegetable oil
2 tbsp ginger garlic paste
1 medium onion
4 medium carrots, peeled and roughly chopped
1 very large or 2 medium sweet potato peeled and roughly chopped
20 g Thai yellow curry paste or Thai curry powder mix
(I use Mai Ploy paste and The Spice Shop powder)
1 400ml tin coconut milk
500 ml vegetable stock
salt and pepper to taste
Toasted grated coconut shards and julienne of red chilli to serve if you have it

Method
Heat the oil in a heavy bottomed saucepan
Add the garlic ginger paste with 1 tbsp oil and cook out for a few minutes
Add curry paste or powder, stir well and cook out for a few minutes
If it is in danger of getting dry, add a splash of water
Add the carrot & sweet potato, mix well to coat the vegetables with the spice mix and cook for 4-5 minutes
Add the coconut milk and stock, stir and season, bring to the boil then turn down to a gentle simmer until the vegetables are cooked.
Blitz the soup, season to taste and serve garnished with toasted grated coconut and chilli.

Autumn Eats….Indian Spiced Sweet Potato Gratin

Cuimin Spiced Potato Gratin

This dish was actually an accident, I was going to make something else with spinach, discovered that it had gone completely green and watery in the fridge so I had a look around to see what else I had and came up with this. Its really easy, just like a classic gratin but with the addition of the toasted cumin seed, makes a delicious warming, comforting and tasty side. I had to stop myself eating the whole dish .. We had ours with my favorite chicken curry recipe belonging to Sunil Ghai (below) of the amazing Ananda restaurant, but it would be great with any meat or fish dish.

Indian Spiced Sweet Potato Gratin
Serves 4
2 large sweet potatoes – peeled and thinly sliced
1 garlic clove peeled
1 tsp cumin seeds
2 spring onions peeled and chopped
1 shallot peeled and finely chopped
250ml each of cream and milk

Heat a pan and add 1 tbsp rapeseed oil.
Add the cumin seed and when they crackle add the spring onion and shallot and cook on a medium heat until the shallot is golden.
Add the milk and cream and season really well.
Bring the heat up until it just comes to the boil.
Grease the inside of the gratin dish and rub with the clove of garlic.
Place a layer of potato into the dish to cover the bottom,Season well.
Add another Layer, season again and keep going until you have used all the potatoes.
Pour the milk cream mixture over the potatoes and tip into the oven (put the dish onto a flat baking tray to save the bottom of your oven).
Bake for about an hour and from time to time, push the potatoes down into the liquid using a fish slice. After about an hour the top will be lovely golden brown and the potatoes will be tender. Serve with your favorite chicken curry (Mine is below).

North Indian Style Chicken Curry
Serves 4
6 chicken thighs, skin and bone removed, cut into 2″ dice
100ml rapeseed oil

1 bay leaf
Spice mix made from 5 green cardamoms, 1” cinnamon stock, 1 tsp black peppercorns, 1 star anise, 2 tsp cuimin seeds and 4 cloves – Just gather everything and pound them in your Mortar & Pestle or in spice blender.

½ lb onions finely sliced
1 tbsp Ginger Garlic Paste
1 ½ tsp each of ground coriander, turmeric, red chilli powder
4oz canned tomatoes, juice drained away
1 tbsp tomato puree
1 ½ tsp salt
Enough water to cover

To Finish
1 tsp Garam Masala
2 tbsp chopped coriander

Heat the oil in a pot and add the pounded spices and the bay leaf. Stir till the spices release their aromas and start to crackle. Be careful not to burn as they will be bitter if they do.
Add the onions and cook will golden brown then add the garlic ginger paste and stir continuously.
Add a little water if it starts to burn on the bottom of the pan.
Add the powdered spices and stir quickly, add the tomatoes, the tomato paste, salt and stir to combine. Tip in the chicken and enough water to cover everything (about 400ml).
Season really well and cook on a slow heat stirring slowly occasionally.
As the sauce thickens, add water if you need it to keep everything covered.
Cook for about 20 – 25 minutes until the chicken is almost fully cooked.
Sprinkle in the Garam Masala and just before serving sprinkle in the chopped coriander.

OO&L Spiced Potato Gratin III