BAKED SWEET POTATO BOWLS

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 45 minutes

purple sweet potatoes 1 kg, washed and halved lengthways

Woolworths Kara orange sweet potatoes 1 kg, washed and halved lengthways olive oil 3T coconut or olive oil 2T celery 4 sticks, sliced (leaves reserved) sea salt and freshly ground black pepper, to taste

Woolworths plant-powered protein savoury mince 1 x 180 g pack Woolworths prepared garlic, ginger, chilli and fresh turmeric cubes (see Tuesday’s recipe) hummus 180 g plain yoghurt, for serving red cabbage, thinly shredded, for serving

1 Preheat the oven to 200°C. Arrange the sweet potatoes on a large baking tray, toss in 2 T olive oil and seasoning, then roast for 45 minutes until caramelised and tender. Keep the purple sweet potatoes for Thursday’s recipe. 2 Heat the olive or coconut oil in a pan, then fry the celery leaves until crispy – be careful as they can splatter – then drain on kitchen paper. 3 Add the turmeric, ginger and garlic to the same pan and fry for 1 minute, or until fragrant, then add the savoury mince and cook until cooked through and warm. Serve hot over the warm Kara sweet potatoes in bowls, topped with the hummus, yoghurt, celery and cabbage. Season to taste and garnish with the crispy celery leaves.

MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Thelema Cool Climate Sauvignon Blanc 2019