SWEET POTATO BOWLS

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HELLO LOVELY PEOPLE!!

How art thou? Yes, I know I was missing for a few days. To be honest I was dying to come back. I am actually a mess right now, that is why I needed some time off to focus on dealing with stuff that I was procrastinating to do and just forcing myself to do it and get on with it.

I have a lot of major changes happening in my life, such as trying to remove toxic relationships out of my life(to do so is incredibly difficult and painful), extremely uncertain career changes, trying to control my ever so talkative, confused and fearful mind. Yeah, lots of fun šŸ˜€ Ā -_- (*slowly starts to run away)

Considering I love sharing my ideas and recipes with you guys, I am back again. It is kinda soothing to do this with you lovely people. It is easy, certain and fun šŸ™‚

So here we are for the new post of the week i.e my SWEET POTATO BOWLS. I think these are perfect as a side dish or even for mains if you have a light appetite, served along with a bowl of yogurt or organic coleslaw.

These are immensely flavourful, delicious and nutritious. I have to admit they do take some time to prepare, but a little bit of effort in advance will help you satisfy those hanger pangs later (See how I say, Hanger, I know That feeling). So here we go.

TIME: 1 hr

Serves 1

INGREDIENTS:

1 Sweet Potato- washed

7 Paneer/Cottage Cheese cubes-crumbled (keep the extra crumbled paneer for garnish)

1 tsp Dried Parsley

1 small Tomato

2 cloves of Garlic

a small piece of Ginger

2 Green chili’s

a pinch of Hing/Asafoetida

1/4 tsp Garam Masala

1/4 Coriander/Dhania powder

Salt (optional)

1 tbsp Olive Oil

a pinch of Dry Mango powder/Amchur powder-for garnish

Lemon juice-for drizzle on top

HOW TO PREPARE:

Step 1

Cut the sweet potato in half and cut a little piece of the ends/points of the potato, to make it bowl-shaped.See photo for reference. You dont want it to be a wobbly bowl, it should stand tall.

Cook the sweet potato on a pan, till it is cooked and soft. I check it with a knife, if it comes out smooth, its good to go. Remove it from the pan and let it cool.

With a small spoon or if you prefer a knife, scoop out excess sweet potato. A nice thick layer of the sweet potato pulp should be good. See photo for reference.

Step 2

In a food processor add in tomato, chili, garlic and ginger.Process all the ingredients for 2-4 mins. till the pieces are small enough but not completely minced.

In a separate pan add in the olive oil, add hing and the tomato mixture and cook on medium heat for 5 mins. till they cook. Add in the crumbled paneer.

Add in the coriander, garam masala powder.Add 1/2 dried parsley. Add salt. Mix well on slow heat. Remove from the pan.

Step 3

Add the paneer mixture to the sweet potato bowls. Press the stuffing at the back of the spoon, to fill as much as possible. Bake in oven for 5 mins on 180 degrees. Remove from the oven, let it cool.

Sprinkle crumbled paneer, dried parsley , dry mango powder and lemon juice. Serve with a bowl of fruit yogurt. Enjoy.

Share with family and friends for lunches/brunches/light dinners/breakfasts too! They can be great tiffin treats for you and your little ones.

Share your love.

šŸ™‚ ā¤

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