May 20, 2021 1 min read

Post Surf Satisfaction! We love a sweet potato to fuel up with, especially after a surf. This dish has got warmth, its got crunch as well as some creaminess. Yum!

Sweet Potato, hummus, guacamole & crunchy slaw

Ingredients: (Serves 4)

4 large sweet potatoes

2 avos

2 lemons

1 tin of chickpeas, drained

1 medium red onion, diced

1/2 tsp cumin

A pinch of salt

Olive oil

Sliced coleslaw to garnish (no mayo or dressing)

 

Method:

Bake the sweet potatoes in the oven at 180 - 200 degrees for 45 minutes, until soft.

To make the Guacamole, scoop the flesh of the 2 avos out and place it in a bowl and smash it with a fork until soft and almost smooth. Add the juice of 1 lemon, the onion, salt and pepper to taste and mix it up. If you like it spicy add some cayenne pepper.

For the Hummus, place the chickpeas into a blender with a little bit of the brine, add about 3 table spoons of olive oil, the juice of the other lemon, half a teaspoon ground cumin, salt and pepper to taste, then blend it up until it is smooth.

Slice the sweet potato open length ways and fill with a scoop of guacamole, a scoop of hummus, sprinkle some fresh slaw over the top and drizzle with a bit of olive oil.

Move • Breathe • Eat to Thrive

“What we do for ourselves matters”

#GETUNSTUCK with MYC 👣🙏⚡️

 

 

 

 


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