Moroccan Rice Stuffed Sweet Potato Recipes

MOROCCAN SWEET POTATO STEW

Moroccan Sweet Potato Stew image

A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.

Provided by Carrie Sublett

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 19

Ingredients

3 cups peeled and cubed sweet potatoes
3 cups vegetable broth, divided
2 teaspoons olive oil
1 cup chopped onion
1 stalk celery, chopped
½ cup chopped red bell pepper
1 clove garlic, minced, or more to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon lemon juice
2 teaspoons fresh grated ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup raisins
2 tablespoons peanut butter

Steps:

Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g

MOROCCAN RICE STUFFED SWEET POTATO

Moroccan Rice Stuffed Sweet Potato image

A simple and delicious vegetarian meal, guaranteed to fill one up!

Provided by MaxineBryher

Time 1h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Pre-heat oven to 180°C.
Rub the sweet potato with olive oil and sprinkle with salt, jab a fork into it a few times.
Either place in a microwave for 10 minutes (turning it over half way through) then put into the oven wrapped in tin foil for a further 15-20 minutes, or wrap in tin foil and put it straight in the oven for 40 minutes (or until it is cooked through). To judge when the sweet potato is done, poke a knife through it and if it is soft it is ready.
Heat the oil in a frying pan. Add the onion and garlic cooking until the onions are a softened and/or a golden brown. Prepare the stock cubes in the boiling water. Once the onions are ready add the Moroccan spice and stir through. Pour in the dried rice and add the water stock, stirring to mix. Cover with tin foil and leave to cook for 10-15 minutes until the rice is cooked. Once the rice has cooked stir through the currents, lemon and almonds, season with salt and pepper. Remove from the heat.
Cut the sweet potatoes in half long ways.Scoop the centre out of the sweet potato, trying not to break the skin. Mash the flesh roughly, add half to the rice mixture. Refill the sweet potato, sprinkle cheese over the top and place back into the oven to heat through and crisp up with tops.
Add the butter into the remaining sweet potato mash. Mash again ready to be served on the side.
Serve the sweet potato while hot and a side salad (I'd suggest lettuce, grated carrot, tomato and avocado with a dressing of your choosing)

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