Remember the post on cauliflower ‘rice’? Well here is another idea that really worked. Don’t forget to cook the cauliflower ‘rice’ in a pan before using, otherwise the taste isn’t so great in my opinion. I just used some olive oil, salt and pepper and swished it around the pan for a few minutes. Let it cook completely before refrigerating for later use or adding the following ingredients.
For this salad add:
chopped, boned olives
cheese of your choice (I used provolone)
chopped green pepper (incidentally read about the differences here, if any. I have noticed a difference in sweetness and amount of seeds between 3-lobed and 4-lobed peppers, but I am not entirely convinced yet. So the claim that ‘Male bell peppers are best for cooking. Female bell peppers are sweeter and best for salads etc.’ is yet unfounded. No such thing as male and female peppers. Ever the scientist!)
a dash each of olive oil and apple cider vinegar
Mix well and keep refrigerated until it’s time to eat.
I followed this recipe word for word from the BBCgoodfood website. For once I did not change a thing :) Whilst sweet potatoes are more nutritious than regular potatoes, I would not classify this recipe as low in carbohydrates or calories.
The sweet potato is low in Sodium, and very low in saturated fat and cholesterol. It is also a good source of dietary fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese. However, it has a relatively high sugar content. Have a look.
As I said in my introduction, I followed the recipe to the letter, but found that it needed a longer cooking time as some of the sweet potato slices weren’t cooked through. Do check it after 45-50 minutes by inserting a knife into the centre to check how done the sweet potato is, but you may need to cook it for up to 65-70 minutes in all.
I also cooked the spinach separately as pouring hot water over it does not suffice to defrost it properly (the fact jumped out at me when I read the recipe since I use frozen spinach very often) and used about 350g instead of 250g. It made for a lovely thick layer of spinach and it could have done with more too.
It is best to let the dish sit for a while after removing from the oven; the result was slightly watery but this improved with time and it was even better the next day after re-heating!
It is possible to refrigerate this dish (after cooling at room temperature) and enjoying over 2-3 days after re-heating.
Remember this recipe for sweet potato chips? This version is not as healthy and has a higher carb content, but it definitely hits the spot if you’re craving that little something ‘naughty’ (good food is never really naughty in the right quantity, is it?).
One medium to large sweet potato will usually make 2 snack-sized portions. Peel and slice the sweet potato. I went for a julienne cut here:
For the coating mix the following:
2 tablespoons flour (wheat/spelt or any other)
2 tablespoons olive oil
1 teaspoon hot chili sauce or chili flakes (adjust according to taste)
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
Mix the sweet potato chips into your mixture carefully, trying to coat all surfaces equally (you may need to do this in two batches). I used my airfryer to make these, but you can also use your oven with fan on at about 200 degrees C. Cook for 15-20 minutes until they start to brown, tossing half way through. Serve hot with a generous dollop of mayonnaise, if preferred.
You may also enjoy this recipe for baked sweet potatoes.