MEDITERRANEAN SWEET POTATOES

Sweet Potato...mmmmmm!! Definitely one of my favourite foods, especially when its baked in the oven. These bright orange beauties are a great source of slow releasing carbohydrates which help to stabilise your blood sugar levels and improve your response to insulin. They are also super high in  carotenoid antioxidants (especially the ones with dark orange flesh) and provide plenty of vitamin A and C.  The skin is  also edible (just give it a good wash) and will boost your fibre intake.  Chickpeas are included in this recipe for extra fibre and also protein, plus you have some greens from the zucchini (feel free to add more!) and some other delicious Mediterranean foods and flavours.     

Serves 4

Ingredients

2 very large or 4 small sweet potatoes
1 x can chickpeas, drained and rinsed
½ cup hummus (find recipe here to make your own)
1 large zucchini, grated
¼ cup olives, sliced
¼ red onion, diced
1/3 cup feta
¼ cup parsley
1 clove garlic, crushed
¼ cup sundried tomatoes
1 tablespoon balsamic vinegar
¼ cup olive oil
Pine nuts to serve (optional)

Directions

Preheat the oven to 180°C. Place the zucchini in a sieve and set aside to let any water drain.

If you have large sweet potatoes cut them in half lengthways or if you have small ones keep them whole but pierce a few holes in them with a fork. Rub with some extra virgin olive oil, sprinkle with salt and pepper and do the same with the chickpeas. Bake both in the oven for approximately 30-40 minutes or until the sweet potato is tender and the chickpeas are slightly crunchy.

Meanwhile, if you’re making your own hummus, prepare that now.

To make the sundried tomato sauce, add the garlic, sundried tomatoes, balsamic vinegar and a pinch of salt to a food processor and blitz. Keep the processor running on low and slowly add the oil until you reach a pouring consistency. Set aside.   

Combine the zucchini, olives, red onion, feta and parsley with a dash of olive oil and sprinkle of salt and pepper. 

When the sweet potatoes are ready, divide between four plates, top each with some zucchini mixture, then a dollop of hummus and the sundried tomato sauce, and finally top with the roasted chickpeas.