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Sweet potato suprise

This is a recipe my friend Jessica gave to me. When ever I have a veggie or vegan (omit the honey) friend over for dinner this is what I usually make. It’s full of delicious flavours and smells, and so moreish!!

Serves 4

  • 1lb sweet potatoes, peeled and cut into wedges.
  • 2 tea spoons olive oil
  • 1 garlic clove, crushed
  • 1 inch piece of root ginger, peeled and grated.
  • 1 onion, cut into wedges
  • pinch of chili powder
  • 1 tea spoon cumin seeds
  • grated zest and juice of 1 lemon
  • 2 tea spoons of honey
  • 3 table spoons of toasted pumpkin seeds

Cook the sweet potatoes in boiling salted water until tender. Take off the heat and drain.Heat the oil in a frying pan and cook the garlic and ginger for 1 minute. Add the onion and fry for 5 minutes until softened, then stir in the remaining spices, lemon zest and juice and the honey.

Remove from the heat and stir in the sweet potatoes, pumpkin seeds, and seasoning. Serve with brown rice.

About Chloe

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