Hello Everyone,
If you have read my previous post on pomegranate picking( read here) you must know I have lots of pomegranates on hand.We are definitely snacking up on these ruby red jewels but also I have planned a list of recipes that I would like to try out using the poms. I am lately into healthy eating mode and to kick start I made this sweet potato stir fry with pomegranate. The softness of sweet potatoes and the crunch of pomegranates were a perfect duo.
Sweet potato is a root vegetable and can be considered as a healthy carb which is rich in fibre. They also have very good amounts of potassium, Vitamin A, Vitamin B6, also Vitamin C and iron. Pomegranates are good source of anti-oxidant rich vitamins. Now that makes this a perfect breakfast recipe. I have added cashews and almonds for some added protein.
You can make this in two ways. First one is the stir-fry version which would be served hot and the next one would be like a salad which can be served cold. Since, I had it for morning breakfast I made the stir-fry version.
Sweet potatoes can be cooked in a few different ways. You can either steam them, cook them in an oven or pressure cooker. Well they can be cooked on stove top too but it just takes a little longer. I like to cook them in the oven because I find it more convenient.
Now, let’s get right into the recipe.
Ingredients
- 1 medium sized sweet Potato
- 1 medium sized carrot grated
- 2 green chillies
- 1/2 cup pomegranate jewels
- 1/8th cup chopped cilantro
- 1/4th cup cashews & almonds
- 1 teaspoon cumin seeds/cumin powder
- 1/4th teaspoon turmeric powder
- 2 teaspoons of coconut oil( or any oil of your choice)
- juice of 1/2 lemon
- 1- 2 teaspoons of Salt
- pinch of asafoetida
Instructions
- Pre heat the oven at 400 degree Fahrenheit.
- Wash the sweet potato thoroughly and place it on an aluminum foil. Poke a couple of holes and cover it using the same aluminum foil.
- Now place the wrapped sweet potato on a baking tray and place it in the oven. Let it cook for about 30 to 40 minutes. Make sure to check on the sweet potato at 30 minutes and cook further if necessary. We don't want it to be too mushy.
- When they are done, take it out of the oven. Open up the aluminum foil and let it cool completely.
- Once cooled, peel off the skin and chop them into bite sized chunks.
- Heat a cast iron skillet and add 2 teaspoons of oil followed by the cumin seeds and asafoetida.
- Now add the cashews and almonds and fry them until slightly golden brown.
- It't time to add the rest of the ingredients except the lemon juice.So, go ahead and add the turmeric powder, green chillies, grated carrots, salt, cut sweet potato chunks, pomegranate jewels and the chopped cilantro.
- Turn off the heat and add the lemon juice to it.
- Fold everything gently so that it's well combined.
- Now you have a delicious plate of sweet potato-pomegranate stir fry ready to enjoy.
- For the salad, just cook the sweet potato like I mentioned above. Use cumin powder instead of the cumin seeds. Simply toss all the ingredients in a bowl and mix until combined. Enjoy !