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Sweet Potato Chips with Zucchini Baba Ganoush and Spiced Yoghurt

By Jacqueline Alwill on April 10, 2018 in Food

Guaranteed to please any tummy, by Jacqueline Alwill.

I thought about healthier chocolate and Anzac biscuits this month, but sweet potato wedges are a way to my heart and I’ve no doubt the way to some of yours too, particularly as the cooler months of the year arrive.
I’ve pimped these wedges up with two nourishing extras – zucchini baba ganoush and a spiced yoghurt. It’s a simple and delicious recipe, loaded with nutrition from immune-boosting garlic, protein from tahini and yoghurt, and vitamins, minerals and fibre from the zucchini – a sure-fire way to make any tummy completely happy and well nourished too, and it’s totally gluten and sugar-free.

Ingredients
600g sweet potato, cut into 1cm chips
2 tablespoons extra virgin olive oil

Baba Ganoush
3 medium zucchini (approx 400g)
4 large garlic cloves
2 teaspoons tahini
½ teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil

Chilli Yoghurt
½ cup yoghurt (120g)
½ bunch coriander, stems and leaves finely chopped
1 tablespoon lemon juice
½ tablespoon extra virgin olive oil
¼ teaspoon chilli flakes, or more if desired

Method
1. Preheat oven to 180°C and line a large baking tray with greaseproof paper;
2. Toss the sweet potato chips in olive oil and sea salt, and roast for 55 minutes;
3. Cut zucchini in half lengthways, arrange zucchini and garlic cloves (skin on) on a roasting try with 1 tablespoon of olive oil, and roast for 1 hour;
4. Remove from oven and blend all of the baba ganoush ingredients with a pinch of sea salt for 2 minutes in a food processor;
5. Make yoghurt dip simply by mixing all yoghurt ingredients in a small bowl;
6. Arrange dips and sweet potato chips on a platter and serve.

This delicious recipe was provided by local nutritionist and author of Seasons to Share, Jacqueline Alwill. For whole food catering, nutrition workshops and recipes, visit www.thebrownpaperbag.com.au.

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