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!
Ingredients: (Serves 4)
4 large sweet potatoes
1 tin of chickpeas, drained
1 medium red onion, diced
1/2 tsp cumin
A pinch of salt
Sliced coleslaw to garnish (no mayo or dressing)
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”
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