These sweet potatoes are packed with beta-carotene which converts vitamin A in the body, helps repair the damage caused by UV lights and offers protection of the skin from the sun. The sunflower seeds are rich in selenium & vitamin E, a fat-soluble antioxidant. They both prevent cell damage and vitamin E also helps to keep the skin hydrated.
Sweet Potatoes with a Sunflower Seed ‘Mayo’
These sweet potatoes are packed with beta-carotene which converts vitamin A in the body, helps repair the damage caused by UV lights and offers protection of the skin from the sun. The sunflower seeds are rich in selenium & vitamin E, a fat-soluble antioxidant. They both prevent cell damage and vitamin E also helps to keep the skin hydrated.
- Total Time: 3 hours
- Yield: 2 1x
Ingredients
Scale
- 2 large sweet potatoes, washed
- 1 can chickpeas, rinsed and drained
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 2 large spring onions, thinly sliced
- Fresh coriander, chopped
- Mixed green salad leaves
- Sriracha Sauce (optional)
Ginger & Sunflower Seed ‘Mayo”
- 1 cup sunflower seeds
- 150ml water + more for soaking
- Juice of 1 lemon
- 1 large garlic clove, peeled
- 1 tsp fresh ginger, grated
- 1 bunch fresh chives
- Salt & pepper to taste.
Instructions
- Soak the sunflower seeds in water for about 1-2 hours
- Heat the oven to 200C
- Pierce the potato skins & cook for 40mins to an hour, until cooked through
- Put chickpeas in a bowl and add the ginger powder, garlic powder and salt to taste. Mix together. Place on a lined baking tray and cook for 30 minutes (while the potatoes are cooking), turning them twice while cooking
- Drain the sunflower seeds and put them in a blender. Add the 150ml water, lemon juice, garlic clove, ginger, chives, salt, and pepper
- Blend until completely smooth
- When the potatoes are cooked, remove from the oven and halve them
- Add a layer of the sunflower seed dip, then the crunchy chickpeas
- Add some more dip, then top with the fresh coriander, spring onions and a drizzle of sriracha if you are using it
- Serve on top of the salad leaves
- Prep Time: 2 hours
- Cook Time: 60
