Baked Sweet Potatoes with Turmeric Cauliflower, Chickpea and Dill Sour Cream



  • 700g sweet potato

  • 300g cauliflower florets

  • 1 tin chick peas

  • 10g picked dill 

  • 6g chopped chives

  • 100g sour cream

  • ¼ tsp turmeric

  • ½ tsp chilli flakes

  • ¼ tsp salt

  • ½ lemon zest and juice


  1. Preheat the oven to 200° .

  2. Using a damp cloth, clean the skin of your sweet potato. Once finished, rub them with oil and some salt and place them on a baking tray lined with baking paper. Roast them for 45min or until soft in the inside (a tooth pick should go through easily)

  3. Drain the chick peas, cut the cauliflower into florets and place them together with the chick peas in a baking tray lined with baking paper. Sprinkle the turmeric, chilli flakes, salt and pepper and toss well. Cook for 15min in the oven until golden brown, remove and set aside.

  4. Chop up your dill and chives and then, in a small mixing bowl, mix them together with the sour cream, lemon zest and lemon juice.

  5. Cut your sweet potatoes lengthways, opening them in a way such that you can pour in the the sour cream mixture. To finish plating, place the turmeric cauliflower and chick peas on top of the sour cream and finish with some olive oil, some more sour cream and dill leaves!


Serves 2
Cooking time : 45min