Sweet potato cups
with hummus and walnut pesto
Serves 3 | Prep 30 mins
+ cooling
Cook 1 hr
Ingredient
250g sweet potato, cut
into small dice.
1 tbsp olive oil or
coconut oil, plus extra for greasing.
½ courgette, cut into
small dice.
3 flour tortillas.
1 large handful of
basil leaves.
1 small handful of
parsley leaves.
100g baby spinach
leaves.
30g walnuts.
60ml good quality
extra-virgin olive oil.
1 clove garlic, crushed
squeeze of lemon juice, or to taste sea salt and freshly ground black pepper.
220g hummus.
Hummus
Recipe
1. Preheat the oven to 200C/fan 180C/gas
6. Put the sweet potato in a bowl and add the oil. Mix well to coat thoroughly
and tip on to a baking tray. Roast for 30 minutes, then add the courgette to
the tray. Roast for a further 15 minutes, or until tender.
2. While the vegetables are cooking, cut
each tortilla into quarters and, using a small amount of oil, grease 6 muffin
cups. Press 1 piece of tortilla inside a muffin cup and smooth into the edges
to line the cup, then add a second piece at an angle and smooth in the same
way. Leave the edges overhanging, to create a tortilla ‘cup’. Leave to one
side.
3. Put the basil into a blender or food
processor and add the parsley and spinach leaves, then process until they are
well combined. Add the walnuts, olive oil, garlic and lemon juice. Season with
salt and pepper, and blend into a smooth paste to make a pesto.
4. When the sweet potato is cooked, leave
the baking tray on one side to cool. When the vegetables are cool, tip them
into a large mixing bowl, and combine with 2 tablespoons of walnut pesto.
5. Spoon the sweet potato and courgette
mixture into each tortilla cup and bake for 15 minutes, or until the tortillas
are golden brown.
6. Top with a large spoonful of hummus
and serve with the remaining pesto.
Cook’s Tip: The pesto can be stored in a sterilized
jar in the fridge for up to 1 week or frozen for up to 1 month.
Per Serving: 650 cals, fat 42g, sat fat 4g, carbs
54.5g, sugars 8.5g, protein 14g, salt 2.6g, fibre 7g.
Sweet
potato cups with hummus and walnut pesto
