LOADED SWEET POTATO JACKET

Name: LOADED SWEET POTATO JACKET
Ingredients: 1 large sweet potato; 250 g Chickpeas; 2 tbsp Memphis BBQ spice rub; 0.5 red onion; 1 handful cavolo nero; 2 tbsp Greek yoghurt; 1 handful mint; 1 tbsp extra virgin olive oil; Salt; pepper; 1 tbsp butter

Serves 1

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LOADED SWEET POTATO JACKET

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Serves 1

Directions

1Oil the sweet potato.
2Wrap the sweet potato in kitchen foil.
3Place the sweet potato in the oven at 190C for up to an hour.
4Drain the chickpeas.
5Toss the chickpeas in olive oil and Memphis BBQ spice rub until fully coated.
6Add chickpeas to a baking tray.
7Place chickpeas in the oven or air fryer at 220C and cook for up to 15 minutes or until crispy.
8Add the kale into the same bowl where the chickpeas were seasoned.
9Toss the kale in the leftover spice rub.
10Pan fry the kale for 5 minutes and cover with a lid.
11Cut the sweet potato in half once cooked.
12Finely dice the red onion.
13Add the diced red onion to a bowl.
14Finely chop the mint.
15Add the chopped mint to the bowl with the red onion.
16Add olive oil, salt, and pepper to the red onion and mint.
17Mix until combined.
18Melt some butter on the flesh of the sweet potato.
19Top with the cooked kale.
20Add the crispy chickpeas.
21Drizzle with Greek yogurt.
22Add the mint and red onion salsa.

Ingredients

1 large sweet potato
250 g Chickpeas
2 tbsp Memphis BBQ spice rub
0.5 red onion
1 handful cavolo nero
2 tbsp Greek yoghurt
1 handful mint
1 tbsp extra virgin olive oil
Salt
pepper
1 tbsp butter

Equipment

ovenkitchen foilbaking traybowlpanlidsmall bowlknifeforkspoontongs

Tips

Sweet potato cooking times vary depending on the size of your potato, so just keep checking it to see when it softens up.
Toss the kale in the leftover spice rub from the chickpeas to mop up extra seasoning.

LOADED SWEET POTATO JACKET

Serves 1

instagram.com

LOADED SWEET POTATO JACKET

instagram.com

Serves 1

Directions

1Oil the sweet potato.
2Wrap the sweet potato in kitchen foil.
3Place the sweet potato in the oven at 190C for up to an hour.
4Drain the chickpeas.
5Toss the chickpeas in olive oil and Memphis BBQ spice rub until fully coated.
6Add chickpeas to a baking tray.
7Place chickpeas in the oven or air fryer at 220C and cook for up to 15 minutes or until crispy.
8Add the kale into the same bowl where the chickpeas were seasoned.
9Toss the kale in the leftover spice rub.
10Pan fry the kale for 5 minutes and cover with a lid.
11Cut the sweet potato in half once cooked.
12Finely dice the red onion.
13Add the diced red onion to a bowl.
14Finely chop the mint.
15Add the chopped mint to the bowl with the red onion.
16Add olive oil, salt, and pepper to the red onion and mint.
17Mix until combined.
18Melt some butter on the flesh of the sweet potato.
19Top with the cooked kale.
20Add the crispy chickpeas.
21Drizzle with Greek yogurt.
22Add the mint and red onion salsa.

Ingredients

1 large sweet potato
250 g Chickpeas
2 tbsp Memphis BBQ spice rub
0.5 red onion
1 handful cavolo nero
2 tbsp Greek yoghurt
1 handful mint
1 tbsp extra virgin olive oil
Salt
pepper
1 tbsp butter

Equipment

ovenkitchen foilbaking traybowlpanlidsmall bowlknifeforkspoontongs

Tips

Sweet potato cooking times vary depending on the size of your potato, so just keep checking it to see when it softens up.
Toss the kale in the leftover spice rub from the chickpeas to mop up extra seasoning.