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Middle Eastern Recipes

Dukkah Roasted Sweet Potato

Dukkah Roasted Sweet Potato

Dukkah Roasted Sweet Potato

with Lemon Yoghurt & Mint | Serves 2

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This side dish will be sure to steal the main show tonight! Layer with a base of lemon yoghurt, add dukkah roasted sweet potato and onion and top with fresh mint and flaked almonds for one show-stopping combo.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Almond

•Sesame

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

3

sweet potato

1

red onion

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

½

lemon

1 bag

mint

1

long red chilli

1 sachet

dukkah

(Contains: Almond, Sesame; May be present: Milk, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

per serving

Energy (kJ)1885 kJ

Fat16 g

of which saturates3.1 g

Carbohydrate56.5 g

of which sugars29.2 g

Protein13.5 g

Sodium316 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and the red onion into wedges.

2

Place the sweet potato and onion on an oven tray. Drizzle with olive oil and season with salt and pepper. Sprinkle with the dukkah and toss to coat. Roast until tender, 25-30 minutes.

TIP: Don’t worry if your onion gets a little charred during cooking. It adds to the flavour!

3

When the veggies have 5 minutes remaining, slice the lemon in half. Pick and thinly slice the mint leaves. Thinly slice the long red chilli (if using). In a small bowl combine the Greek-style yoghurt, a drizzle of olive oil and a generous squeeze of lemon juice. Season to taste.

TIP: Add more or less lemon juice to taste.

TIP: Make the lemon yoghurt on the serving plate to save on washing up!

4

Spread the lemon yoghurt over a serving plate. Top with the dukkah roasted sweet potato and onion. Drizzle with the honey. Garnish with the flaked almonds, mint and chilli to serve.

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