4-6 medium-large sweet potatoes, baked
1 small head red cabbage, finely shredded
1/2 cup fresh coriander, roughly chopped
3 tbsp FLM lime juice
1 tsp FLM honey
Freshly ground salt and pepper
2 medium ripe avocados
½ cup fresh coriander roughly chopped
3 tbsp FLM lime juice
1/4 cup water
Freshly ground salt and pepper
2 tins chickpeas, drained
1/2 cup FLM cashew nuts
2 clove garlic crushed
2 tbsp smoked chilli flakes
4 tsp cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
2 tbsp Santagata extra virgin olive oil
Freshly ground salt and pepper
2 tomatoes chopped into small pieces
2 pickling onions finely diced
1 clove garlic crushed
1 med green pepper finely diced
1/2 cup fresh coriander roughly chopped
1/2 jalapeno finely chopped
1/2 tsp lime zest
2 tbsp Lime juice
Pierce sweet potatoes all over with a fork.
Place them on an oven tray and bake in a preheated 200C oven, for about an hour or until tender when pricked with a fork.
Place all the ingredients for the slaw into a bowl, stirring to combine.
Set aside while waiting for the sweet potatoes to cook.
Place all the ingredients for in a blender and blend until completely smooth and creamy.
Set aside while waiting for the sweet potatoes to cook.
Place all the ingredients into a bowl and toss together.
Set aside while waiting for the sweet potatoes to cook.
Place all the ingredients into a food processor and pulse for a couple of seconds until they are finely chopped.
Be careful not to over pulse the ingredients.
Heat the olive oil in a frying pan and over a medium heat, gently cook the pulsed ingredients for a couple of minutes.
Remove from the heat.
Once the sweet potatoes are cooked, remove them from oven and allow to cool a little until warm.
Slice them down the center, length-wise, being careful not to cut them all the way through.
Fill them with the chickpea filling, lime and coriander slaw and avocado and lime cream.
Serve with the salsa on the side.
