Small Serve Mediterranean Stuffed Sweet Potato
Sweet potato, roasted to caramelized perfection, is generously filled with a hearty mixture of garlic-infused corn, plump raisins, and protein-rich chickpeas, all seasoned with aromatic cumin, coriander, fennel, and a smoky touch of paprika. Nestled on a bed of nutty brown rice and fresh baby spinach, this dish offers a satisfying balance of sweet, savory, and smokiness with a crunchy Pangrattato topping. Delish. Small: Approx 250-300g Preparation, Cooking, and Serving Instructions. Keep Refrigerated. Can be eaten warm or cold. Microwave: Loosen tray lid. Heat on high until steaming hot, allow to sit 2 mins before serving. Note: Microwave times may vary depending on model. Small Tray: approx 2-3 mins Oven: Pre-heat 160c, remove lid and cover with foil. Heat through until piping hot (75c and above) allow to stand 2 mins before serving. For best results use the microwave. Enjoy!
Ingredients
Sweet potato-Box, Extra virgin olive oil-Moro, Chickpeas-Tinned, Brown rice, Onion-Brown, Corn Cob-school, Celery, Raisins, Parsley, Baby spinach, Garlic peeled, Smoked Paprika, Cumin seeds, Fennel seeds, Coriander seeds, Breadcrumbs.
Preparation and storage notes
Keep Refrigerated. Microwave for best results on high until hot, allow to sit 2 mins before serving. Oven, pre-heat to 160c, remove tray lid, heat 10 to 20 min until hot. Cover with foil if the contents are drying out.