Baked Sweet Potato Boats
What you’ll need:
240g brown rice
5 Sweet potatoes - size depending on how hungry you are :)
1 can red kidney beans
150g frozen sweet corn
160g shredded cabbage
100g grated carrot
150g baby tomatoes halved
1 teaspoon chilly flakes
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons paprika powder
2 teaspoon garam masala
1 1/2 teaspoon cinnamon
1 1/2 teaspoons ginger spice
Salt to taste
1.) Boil the brown rice in lightly salted water and then let cool.
2.) Poke a few knife holes in each sweet potato then bake them in the oven at 200 degrees celsius until very soft inside and a knife pierces through them like butter. The time on this varies, but it should take at least 40 minutes.
3.) Heat oil in a pan, add rice, spices and crushed chillies and salt. Stir well to coat rice, fry for about 4 minutes.
4.) Add red kidney beans and corn, mix well. If rice starts to stick, add oil or water to loosen.
5.) Add cabbage and grated carrot, the mix. Lastly, add the baby tomatoes and switch off the heat.
6.) Slit sweet potatoes lengthways ¾ way through and stuff them chocabloc with rice mixture.
7.) To prepare coconut sour cream put the contents of the coconut cream in a blender with a couple of tablespoons of lemon juice. Add more lemon juice as needed until the tanginess is to your liking. Pour generously over the sweet potato boat and top with fresh coriander.