An easy plant-based lunch. Using crystallized salt makes this dish more textured. With touch of of isot chillie and voasiperifery pepper it’s absolutely delicious!
For sweet potatoes:
* Sweet potato 2 pcs
* Gourmet salt # 45 2 tsp
* Isot chilli 1 tsp
* Olive oil 3 tbsp
* Smoked sugar 1 tsp
Wash potatoes and cut them into bricks.
Season and drizzle with oil. Bake 200’ approx 20 minutes.
For cous cous:
* Water 1,5 cups
* Cous cous 1 cup
* Olive oil 2 tbsp
* Salt 1 tsp
* Voatsiperifery pepper 1 tsp
* Turmeric 1 tsp
* Lemon 1 pc
Boil water with salt, olive oil, turmeric and voatsiperifery pepper. Add cous-cous, cover with foil and let it soak all water. Add lemon juice.
Serve with 1/2 of avocado and thyme.
Enjoy !
