Ingredients 6 small-med sweet potatoes
1 kg turkey mince (omit for vegetarian!)
2 packets "Ainsley Harris Sundried Tomato" flavoured cous cous
5 spring onions, chopped
4 mushrooms, cubed
a handful of sundried tomatoes, chopped
2 cups frozen baby peas, cooked
1 packet spinach & rocket lettuce mix
juice of 1 lemon
2 tsp garlic powder
1 tsp garlic salt
1 tsp pepper
1/2 tsp cumin
pinch of cinnamon
Kecap Manis, to taste
Preheat oven to 175 degrees.
Wash sweet potatoes and place evenly spread onto a lined baking tray. Prick potatoes with fork and bake in oven for approx 60 mins. Set timer for 40mins and check by pricking with fork to test softness of flesh. When cooked, the fork should easily pierce through the potato and easily be removed.
Meanwhile, brown the turkey meat in a pan with a little bit of oil. (Medium heat, 5-7 minutes).
Cook cous cous according to instructions.
Flavour meat with salt, pepper, lemon and spices.
Once cous cous is cooked, fold through the turkey mince.
Fold through the onions, mushrooms and sundried tomatoes.
Lightly fold peas through.
Tear lettuce and fold through over med-low heat to heat mixture and to wilt the leaves.
Take the sweet potatoes and put on plate. Cut down the middle (lengthways) to open and release some heat. Spoon mince & cous cous mixture on top of the potato and then drizzle with kecap manis.
The kecap manis will help bring out the flavour of the sweet potato, and add moisture to the mixture.