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Couscous Sweet Potato Boats
Couscous Sweet Potato Boats

Before you jump to Couscous Sweet Potato Boats recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Select water over other refreshments. Drinking a soda or cup of coffee once in awhile won’t hurt you too badly. Getting most of your hydration from them is a awful idea. Ingesting water instead of other kinds of drinks is a good way to aid your body in its health and hydration. This also helps you lower your caloric intake by hundreds of points without needing to buy and eat disgusting diet foods. Water is typically one of the keys to really slimming down and becoming really healthy.

There are all sorts of activities that you can do to get healthy. Not all of them necessitate fancy gym memberships or limited diets. You can do little things each day to improve upon your health and lose weight. Being smart about the selections you make each day is a start. Getting as much physical exercise as you possibly can is another factor. Don’t overlook that health isn’t only about how much you weigh. You need to help make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to couscous sweet potato boats recipe. To cook couscous sweet potato boats you need 16 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Couscous Sweet Potato Boats:
  1. Provide Boats:
  2. Get Sweet Potatoes, 2 Large
  3. Get Couscous:
  4. Get 200 g Cauliflower Florets,
  5. Prepare 2 TBSP Olive Oil,
  6. You need 2 Cloves Garlic Finely Minced,
  7. Use 20 g Sundried Tomatoes Coarsely Chopped,
  8. Take 20 g Kale,
  9. Use 1/2 TSP Cumin,
  10. Take Pinch Sea Salt,
  11. Use Pinch Black Pepper,
  12. Prepare Fresh Lemon Juice, 1/2 Lemon
  13. Take Fresh Lemon Zest, 1/2 Lemon
  14. Provide Assembly:
  15. Prepare Vegan Cheese Sauce
  16. Prepare 1 Handful Scallions Finely Sliced,
Instructions to make Couscous Sweet Potato Boats:
  1. Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce recipe.
  2. Prepare the boats. - - Preheat oven to 200 degree celsius or 400 fahrenheit. - - Wash the sweet potatoes thoroughly, keeping the skins intact.
  3. Using a fork, poke the potatoes. - - This will hasten the roasting process. - - Place onto a baking tray lined with parchment paper.
  4. Wack into the oven and bake for about 1hr or until the potatoes are fork-tender. - - Prepare the couscous while the potatoes are roasting. - - Transfer the cauliflower florets into a food processor.
  5. Blitz until fine, almost resembles like cooked rice consistency. - - Do not over blitz as it will form a paste. - - In a skillet over medium heat, drizzle in olive oil. - - As soon as the oil is heated up, add in garlic.
  6. Saute until aromatic. - - Add in sundried tomatoes and kale. - - To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.
  7. Saute until the kale has wilted slightly. - - Add in the cauliflower. - - Saute until well combine. - - Add in cumin.
  8. Saute until aromatic. - - Taste and adjust for seasoning with salt and pepper. - - Remove from heat.
  9. Finish off with fresh lemon juice and zest. - - Toss to combine well. - - Set aside until ready to use.
  10. Assemble the boats. - - Transfer the sweet potatoes onto serving plates. - - Slice the potatoes open with a sharp knife.
  11. Be extra careful as the potatoes are extremely hot.* - - Scoop the couscous into the sweet potatoes. - - Drizzle the vegan cheese sauce over the top. - - Lastly, scatter scallions over the top. - - Serve immediately.

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