Sweet Potatoes with a Sunflower Seed ‘Mayo’

These sweet potatoes are packed with beta-carotene which converts vitamin A in the body, helps repair the damage caused by UV lights and offers protection of the skin from the sun.  The sunflower seeds are rich in selenium & Vitamin E, a fat-soluble antioxidant. They both prevent cell damage and Vitamin E also helps to keep the skin hydrated. 

Suzy Becqué

Recipe by Suzy Becqué
Serves - 2
Prep. Time - 12 hrs
Cooking Time - 60
GF DF V Vg

Ingredients

  • 2 large sweet potatoes, washed
  • 1 can chickpeas, rinsed and drained
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 2 large spring onions, thinly sliced
  • Fresh coriander, chopped
  • Mixed green salad leaves
  • Sriracha Sauce (optional)

Ginger & Sunflower Seed ‘Mayo”

  • 1 cup sunflower seeds
  • 150ml water + more for soaking
  • Juice of 1 lemon
  • 1 large garlic clove, peeled
  • 1 tsp fresh ginger, grated
  • 1 bunch fresh chives 
  • Salt & pepper to taste.

Method

  • Soak the sunflower seeds in water for about 1-2 hours
  • Heat the oven to 200C
  • Pierce the potato skins & cook for 40mins to an hour, until cooked through
  • Put chickpeas in a bowl and add the ginger powder, garlic powder and salt to taste. Mix together. Place on a lined baking tray and cook for 30 minutes (while the potatoes are cooking), turning them twice while cooking
  • Drain the sunflower seeds and put them in a blender.  Add the 150ml water, lemon juice, garlic clove, ginger, chives, salt, and pepper
  • Blend until completely smooth
  • When the potatoes are cooked, remove from the oven and halve them
  • Add a layer of the sunflower seed dip, then the crunchy chickpeas
  • Add some more dip, then top with the fresh coriander, spring onions and a drizzle of sriracha if you are using it
  • Serve on top of the salad leaves

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