Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 3-4 cara cara sweet potatoes
- 1/3 cup foodie harissa paste
- juice of 1/2, along with 1 tbsp zest
- 1/3 cup raw honey or syrup of choice (brown sugar will work too)
- Olive oil to drizzle
- Sesame seeds
- Salt and Pepper to taste
- Butterbean dip
- 1 can butterbeans drained
- (use 3/4 of the can save the rest to roast)
- 1 tbsp tahini
- 1-2 tsp lemon juice
- 1 tsp lemon zest
- 1-2 tbsp olive oil
- 1 heaped tbsp nutritional
- yeast
- 1 tbsp honey or syrup
- 1/2 tsp ground sumac or cumin( optional)
- Salt and pepper
- Milk if needed
Toppings
- Fresh chopped dill
- Fresh chopped mint
- Pomegranate jewels
- Lemon zest
- Runny tahini
- Toasted pine nuts
Method
- Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft.
- Slice into rounds or slice in half, making sections on top look like hassle back potatoes.
- Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper.
- Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized.
- Add the butterbean hummus ingredients to a high-speed blend until smooth.
- Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy
