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Sweet potato and cottage cheese boats

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These sweet potato cottage cheese boats take about 3 hours to make because they’re cooked gently in a slow cooker, but the hands-off time is well worth it. Slow cooking brings out the natural sweetness of the sweet potatoes, making them irresistibly soft and creamy. Paired with chickpeas, avocado and cottage cheese, you’ll have a healthy and delicious meal packed with fibre, protein and calcium.

Serves

Serves of Fruit

(Per Serve)

Serves of Vegetables

(Per Serve)

INGREDIENTS:

4x sweet potatoes (approximately 800g in total)
400g reduced fat cottage cheese
1 avocado, halved and sliced
2 cans chickpeas, drained and rinsed
2 tbs olive oil
1 tsp cumin
1 tsp smoked paprika
Cracked pepper (optional)
2 tsp sesame seeds (optional)

METHOD:

Wet the skin of the sweet potatoes and place in the slow cooker. Drizzle 1 tablespoon of extra water over the top of them. Put lid on and cook on high for 3 hours or until soft.
Combine chickpeas, olive oil, cumin, smoked paprika and pepper in a bowl.
When the sweet potatoes are almost ready, spread the chickpeas onto a baking tray. Bake in the oven or air fryer at 190°C (180°C fan-forced) for 20 minutes, or until crispy.
Remove sweet potatoes from slow cooker and slice open length ways. Allow to cool for 2-3 minutes. Spoon a quarter of the roasted chickpeas into each sweet potato.
Top each sweet potato with 100g (roughly 1/3 cup) of cottage cheese, followed by a quarter of the avocado slices.
Sprinkle with sesame seeds and serve.

RECIPE NOTES:

Ensure all sweet potatoes are roughly the same size to ensure an even cooking time
You can substitute cottage cheese with hummus or plain Greek yoghurt
If you have an allergy to sesame, you can sprinkle with crushed nuts or pepita seeds instead

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NUTRITION: Per Serving

2428

19.7g

Fat

3.9g

Sat. Fat

59.1g

Carbs

16.5g

Sugars

18.7g

Fibre

29.5g

Protein

737.1mg

Sodium

NUTRITION: Per 100 grams

456g

3.7g

Fat

0.7g

Sat. Fat

11.1g

Carbs

3.1g

Sugars

3.5g

Fibre

5.5g

Protein

138.3mg

Sodium