This is my idea of a great jacket potato: saucy satay chickpeas piled over fluffy sweet potatoes, pushed open to get the maximum potato to topping ratio.
Serves
4
Sweet Potatoes
Crunchy Peanut Butter
Soy Sauce
Limes
Chilli Flakes
Sesame Oil
Vegan Yoghurt
Cucumber
Spring Onion
Drained Cooked Chickpeas
Sesame Seeds
Coriander
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Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!
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Notes (1)
K
Kara M.
2 months ago
In one word ‘tasty’. In more words… Next time I will add the juice of one lime and see how I go as found the juice of two straight off the bat a little too sour and acidic. I added the fresh cut chillies like in the picture but are not included in the recipe as well as some chilli oil and having tased it without the flavour punch and balance that the chillies and the chilli oil bring is beautiful. The pomegranate seeds and red cabbage were leftover in my fridge but added both enjoyable sweet taste and texture to then dish. I forgot the sesame seeds until after I had taken the picture and a big bite but they are banging too. The filling lasted me a day ahead made in the fridge, probably would last more days but I ate it so unconfirmed. Will be making it again.
Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!