Loaded Sweet Potato with Sumac Spiced Cauliflower and Spinach & Tahini Kefir Drizzle
These loaded sweet potatos are sure to leave everyone asking for more. Topped with a tasty tahini kefir drizzle, this warming supper will not disappoint the diners’ at your dinner table.
Ingredients
Loaded sweet potato
- 4 Sweet Potato
- 1 Cauliflower
- 2 tbsp Olive oil
- 2 Sumac
- 20g Fresh Coriander (Chopped)
- 200g Spinach (Wilted)
- Salt and pepper
Tahini Kefir Drizzle
- 350g Yeo Valley Organic Natural Yogurt Kefir
- 3 tbsp Tahini
- 1 lemon (juice)
- 1 tsp Harissa
- 1 Garlic Clove (crushed)
- 1 tsp Cumin
- Salt and Pepper
- Yeo Valley Organic Soured Cream (optional)
Try it with...
Method
- Heat the oven to 190C
- Add the sweet potatoes to a flat baking tray and roast them in the oven for 45 minutes to 1 hour until the potato flesh is totally soft.
- Cut the cauliflower into bite sized chunks. Add them to a flat baking tray with the olive oil and sumac, then roast for 10-15 minutes until they are cooked through.
- Once the potatoes are cooked through, slice the top off and scoop out the flesh. Mash the potato and stir through the cooked cauliflower, chopped coriander and wilted spinach and season with salt and pepper.
- Add the potato mix back into the potato and roast in the oven for 10-15 minutes until it has heated through.
- Make the tahini kefir drizzle by combining all of the ingredients in a bowl. Whisk together and add a dash of water if it is a little thick. Season with salt and pepper.
- Serve the stuffed potato with the tahini drizzle and garnish with crispy onions and soured cream (if using).
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