08 May 2015

    Spring & Sweet Potato Mediterranean Style

    I have been working recently with Literature For Life, a wonderful organization that uses literature to impact both educational and social outcomes for young mothers and their children.

    We have been working together on a program that focuses on food, the culture of food, health and literature. A few weeks ago I met with some awesome young women to cook a few dishes that were delicious, cheap to make, healthy and different to what we may normally cook. One of which was Baked Sweet Potato & Chickpea with a Garlic Sauce and Tomato Parsley Salad. I initially used the recipe from The Minimalist Baker but enjoyed it so much that when I got home I made the dish for my husband. I have yet to find a person who didn’t like this dish.

    Sweet potatoes pack a lot of goodness from fibre, vitamin A and C, to being very low in saturated fat and cholesterol.

    Here’s my take:

    Baked Sweet Potato with Chickpeas, Garlic Sauce & Tomato Parsley Salad

    Serves 4
    Prep time: 20 minutes
    Cooking time: 30 minutes

    2 large sweet potatoes cut in half lengthways
    1 large can of chickpeas, rinsed and drained
    2 tbsp of olive oil
    1/2 tsp of cumin, paprika, coriander and cinnamon

    For the sauce
    1/2 cup of fresh made hummus
    juice of 1/2 a lemon
    3 tbsp of fresh chopped coriander
    enough water to make a liquid
    sea salt and fresh ground pepper to taste

    2 large vine tomatoes, cut into 1cm cubes
    handful of fresh parsley, chopped
    juice of 1/2 a lime
    2 tsp of flax seeds
    2 tbsp of olive oil
    sea salt and pepper to taste

    Preheat the oven to 400 degrees. Rub the olive oil into the halved sweet potatoes and place face down on a baking tray lined with parchment paper. In a bowl, add the chickpeas, a dash of olive oil and the spices. Pour the seasoned chickpeas onto the same baking tray. Cook the sweet potatoes and chickpeas for 30 minutes or until the sweet potatoes are soft.
    In a bowl add the hummus, coriander, lemon juice and whisk, adding a little water at a time until the consistency is a thick-ish liquid. Add salt and pepper to taste.
    For the salad, put all ingredients into a bowl and mix. Add salt and pepper last and taste. Leave to marinade.

    When the sweet potatoes are cooked, plate face side up. Cut the sweet potatoes lengthways down the middle half way through and split a little. I do this so that the indentation can be filled with the sauce. Pour the sauce down the middle and over the potato then top with the salad and serve.

    Homemade Hummus

    This is a quick and easy dish to make especially if you’ve got some homemade hummus on hand. If not, here’s the recipe. I love dishes that are nutritionally dense, tasty and inexpensive and this one definitely fits the bill.

    Serves 1 – 4 (I can eat this all on my own)
    Time: 15 minutes

    1 large can of chickpeas drained and rinsed (feel free to use dried chickpeas, boil them first until they’re soft)
    1/4 cup of olive oil
    4-8 cloves of garlic (I love garlic, some days I’ve added the whole bulb, adjust to your taste)
    2 tbsp of tahini
    1/2 tsp of sea salt
    1 cup of water (adjust to create the consistency you desire)
    juice of 1/2 a lemon

    Start off with putting the garlic and the salt into the food processor. Blitz until the garlic is finely chopped. Add the chickpeas, olive oil, tahini and lemon juice and blitz again. As the food processor is going, add water little by little until the hummus reaches your desired consistency. Serve in a bowl topped with olive oil and a sprinkle of paprika (chillies, chopped coriander also work too).


    Read 3369 times Last modified on Wednesday, 02 September 2020 16:49
    (1 Vote)
    Clare Kenty

    An Educator, a Holistic Health Coach and Healer, Clare Kenty has been working with people from all walks of life for over 10 years. Clare applies mindful coaching and a holistic approach to cheerlead her clients as they break down barriers, achieve goals and create the lives they desire. Clare is a firm believer in working on both the physical and the emotional wellbeing of her clients. Her programs go far beyond exercise and meal plans. Clare creates personalized individual programs that facilitate balance, understanding, healing, and confidence in her clients and provides the utmost support along their journey.


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