Steps to Prepare Any-night-of-the-week Couscous Sweet Potato Boats

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Before you jump to Couscous Sweet Potato Boats recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.

The kitchen alone offers you many small means by which energy and money can be saved. It is reasonably easy to live green, after all. A lot of it really is merely using common sense.

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 it.

The ingredients needed to cook Couscous Sweet Potato Boats:

1. Use of Boats:.
2. Take of Sweet Potatoes, 2 Large.
3. You need of Couscous:.
4. Take 200 g of Cauliflower Florets,.
5. You need 2 TBSP of Olive Oil,.
6. Take 2 Cloves of Garlic Finely Minced,.
7. Take 20 g of Sundried Tomatoes Coarsely Chopped,.
8. Prepare 20 g of Kale,.
9. Get 1/2 TSP of Cumin,.
10. Take Pinch of Sea Salt,.
11. Provide Pinch of Black Pepper,.
12. Take of Fresh Lemon Juice, 1/2 Lemon.
13. You need of Fresh Lemon Zest, 1/2 Lemon.
14. Take of Assembly:.
15. Get of Vegan Cheese Sauce.
16. Take 1 Handful of Scallions Finely Sliced,.

Steps to make Couscous Sweet Potato Boats:

1. Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce recipe..
2. Prepare the boats. Preheat oven to 200 degree celsius or 400 fahrenheit. Wash the sweet potatoes thoroughly, keeping the skins intact..
3. Using a fork, poke the potatoes. This will hasten the roasting process. Place onto a baking tray lined with parchment paper..
4. 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..
5. 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..
6. 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.*.
7. Saute until the kale has wilted slightly. Add in the cauliflower. Saute until well combine. Add in cumin..
8. Saute until aromatic. Taste and adjust for seasoning with salt and pepper. Remove from heat..
9. Finish off with fresh lemon juice and zest. Toss to combine well. Set aside until ready to use..
10. Assemble the boats. Transfer the sweet potatoes onto serving plates. Slice the potatoes open with a sharp knife..
11. 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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