Grilled Sweet Potato And Avocado
I made this meal before I saw something similar on a menu at a local eatery. And I understood immediately why this flavor combination would appeal to a foodie. Sweet potato and avocado go so well together.
The eatery sliced the root vegetable lengthwise and topped it with smashed avocado, micro-greens and a creamy goat’s cheese. It was absolutely delicious and the cheese is also a genius way of getting in your protein.
But the standout ingredient in my recipe is Sumac. If you haven’t already tried this spice, you should. It’s dark red in colour and has a tangy citrus flavour, very similar to a lemon meringue. I’ve always dusted my meals with Sumac and I find it goes really well with grilled hake and sweet vegetables like pumpkin and carrots.
Did you know: Sumac is actually of African and American descent but it’s used mostly in Middle-Eastern cuisine. It is a berry that is dried and powdered, so technically it’s not really a spice. It’s health benefits though are wide ranging and studies show that it’s effective in regulating cholesterol, treating diabetes and even reducing blood sugar - perfect for pre-diabetics. Sumac is also a anti-microbial which means it can help reduce skin inflammation and disorders like psoriasis and eczema. During biblical times, some 2000 years ago, Sumac was apparently used as an astringent, antiseptic and a tonic.
Ingredients
1 sweet potato cut into round discs
2 small avocado’s
juice of 1 lime/1/2 lemon
1 tsp rough salt
1 tsp fine salt
1 tsp ground black pepper
1 tsp oil
Sumac spice
Method
Heat your oven to 180 degrees.
In a large bowl coat each sweet potato disc well with oil.
Line them in a well-greased baking tray and sprinkle with rough salt.
Bake until they are golden brown - usually about 20 minutes.
While your potato discs are in the oven, with a food processor, blend avocado, fine salt, ground black pepper and lime/lemon juice together.
To assemble, cool the potato slightly and top with a 1 tbsp of avocado. Shake some Sumac over it and enjoy!
