Baked sweet potatoes with omega houmous

Baked sweet potatoes with omega houmous

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

This is a lovely, filling dish that’s packed with soluble fibre and the phytonutrients beta sitosterol, beta carotene and omega-3 fatty acids.

Ingredients

Quantity Ingredient
2 medium sweet potatoes
400g canned chickpeas, drained
1 tablespoon sesame seeds
2 tablespoons flaxseed oil
1 garlic clove, finely chopped
1/2 lemon, juiced
handful fresh parsley or coriander, coarsely chopped, (optional)
sea salt
black pepper

Method

  1. Preheat the oven to 200°C. Put the sweet potatoes on a baking tray and roast in the oven for 40 minutes, or until very soft when squeezed.
  2. Meanwhile, place the chickpeas, sesame seeds, flaxseed oil, garlic and lemon juice into a blender or food processor, season with salt and pepper and process into a smooth houmous.
  3. When the sweet potato is cooked, cut it in half lengthways and pile a big dollop of the houmous on top of it. Scatter with the herbs, if using. Serve immediately.

Good for

  • Skin: Eczema, Psoriasis

    Joints & bones: Bursitis

    Mental health & nervous system: Anxiety

    Heart & circulation: High cholesterol

    Digestive system: Bloating, Crohn’s disease
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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