Who would have thought that a jacket sweet potato, dressed with olives and a chilli coriander sauce could taste so good?
I must say, I do love a baked spud, topped with raw salad and cashew sour cream, but when it comes to a baked sweet potato, I am not as big a fan. But, this recipe from Hetty McKinnon’s book ‘Family’ totally hits it out of the park!!!
Blessings to Hetty (from arthur street kitchen) for her delicious creation – it’s not only delicious, but also light, flavoursome, and nutritious.
Versatile and Delicious
The chilli coriander sauce is super easy, and it can be used to dress the baked sweet potato (as in Hetty’s book) or you can equally pour it over a salad.
Now, I will be the first to admit that I am not a huge fan of coriander (cilantro). But, when it is used correctly (in small doses) I really do enjoy it. Not only that, but it is also packed with nature’s goodness.
It is known for helping to safely carry heavy metals out of the body. Something we could all do with some help with, no doubt. It is wonderful for reducing bad (LDL) cholesterol and raising good (HDL) cholesterol and is often used in juices and smoothies for its healing properties.
- ½ habanero chilli, deseeded and roughly chopped
- 125ml (1/2 cup) extra virgin olive oil
- 2 sprigs of coriander
- Juice of ½ lemon
- 1 garlic clove
- Sea Salt to season
Blended with Kuvings SV500 Vacuum Blender
Step 1: Gather your ingredients and place them into the blender as follows:
- Put the chilli, coriander, garlic into the jug
- Pour the olive oil and lemon on top
Step 2: Blend all together in your Kuvings Vacuum Blender
- Place the lid on the jug and the noise-reduction cover on
- Touch ‘power on’ button
- Select vacuum blend or auto blend button
- Let the Blender do its thing.
Want more healthy plant-based recipes?