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Before you jump to Couscous Sweet Potato Boats recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Eating Apples Is Good.
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So what can all these minerals and vitamins do for the health of your body. You may or may not be aware that apples may actually reduce risks of various cancers, and that is due to all the things in apples. And on the particular list of cancers in which apples can help ward off is colon cancer and even lung cancer. I don’t know about you but when I read that I went out and got a whole bag of apples.
To sum up, I guess an apple a day definitely can keep the doctor away and now you know why. Something you should understand is that we only discussed some of the benefits of eating apples. Every one of the benefits would take us too much time to include in this write-up, nevertheless the information is out there. I really hope that the the very next time you go to the food store you find yourself getting plenty of apples. It can definitely help your health for short term as well as for the long haul.
We hope you got benefit from reading it, now let’s go back to couscous sweet potato boats recipe. To make couscous sweet potato boats you need 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Couscous Sweet Potato Boats:
- Take Boats:
- Get Sweet Potatoes, 2 Large
- Get Couscous:
- You need Cauliflower Florets,
- Get Olive Oil,
- Take Garlic Finely Minced,
- Use Sundried Tomatoes Coarsely Chopped,
- Prepare Kale,
- Take Cumin,
- Get Sea Salt,
- Get Black Pepper,
- Prepare Fresh Lemon Juice, 1/2 Lemon
- Use Fresh Lemon Zest, 1/2 Lemon
- Get Assembly:
- Take Vegan Cheese Sauce
- Use Scallions Finely Sliced,
Steps to make Couscous Sweet Potato Boats:
- Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce recipe.
- Prepare the boats. - - Preheat oven to 200 degree celsius or 400 fahrenheit. - - Wash the sweet potatoes thoroughly, keeping the skins intact.
- Using a fork, poke the potatoes. - - This will hasten the roasting process. - - Place onto a baking tray lined with parchment paper.
- Wack into the oven and bake for about 1hr or until the potatoes are fork-tender. - - Prepare the couscous while the potatoes are roasting. - - Transfer the cauliflower florets into a food processor.
- Blitz until fine, almost resembles like cooked rice consistency. - - Do not over blitz as it will form a paste. - - In a skillet over medium heat, drizzle in olive oil. - - As soon as the oil is heated up, add in garlic.
- Saute until aromatic. - - Add in sundried tomatoes and kale. - - To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.
- Saute until the kale has wilted slightly. - - Add in the cauliflower. - - Saute until well combine. - - Add in cumin.
- Saute until aromatic. - - Taste and adjust for seasoning with salt and pepper. - - Remove from heat.
- Finish off with fresh lemon juice and zest. - - Toss to combine well. - - Set aside until ready to use.
- Assemble the boats. - - Transfer the sweet potatoes onto serving plates. - - Slice the potatoes open with a sharp knife.
- Be extra careful as the potatoes are extremely hot.* - - Scoop the couscous into the sweet potatoes. - - Drizzle the vegan cheese sauce over the top. - - Lastly, scatter scallions over the top. - - Serve immediately.
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