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people
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Ingredients
- 4 sweet potatoes medium
- 4 tablespoons chives chopped
- 400 grams canned chickpeas drained
- 1/2 cup cashews raw and unsalted
- 1 cup basmati rice
- Juice of half a lemon
- Cracked pepper
- 200 grams reduced-fat cottage cheese
Ingredients
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Instructions
- Boil a large pot of water and once at boiling point, add the rice.
- Reduce heat and simmer for 15 minutes, until the rice is tender and cooked.
- Preheat oven to 200C.
- Place the sweet potatoes on a baking tray and cook for 30 minutes.
- After 30 minutes, remove, prick the skin and cook for another 20-30 minutes until the sweet potatoes are cooked through and soft.
- Cut open the cooked sweet potatoes with a large knife or scissors and fill each with some cottage cheese.
- Scatter the rice and chickpeas on top of the cottage cheese.
- Finish with the chopped chives, cashews, a squeeze of lemon and some cracked pepper.
- Serve immediately.
Recipe Notes
Serves: 4. Calories per serve: 402