I probably say this too many times. Thursday is my absolute favorite day of the week. Sneh arrives, I get to cook up a storm, we eat dinner, watch T.V. and cozy up at night!
But cozy nights require warm meals right? So when the mister over here begs for a salad as dinner, I’m just not a happy camper. Despite being vegetarian, I just cannot fathom chowing down leaves for a meal.
So this Thursday in spite of all his requests for a salad, I refused. But then marriage is all about the happy halfway, right? So this platter was a quite happy halfway between raw, healthy and fried nibbles. You see a perfect merger of the two- a bit for him, a bit for me.
Dinner platter consisted of- butternut squash hummus, sweet potato and spinach kebabs, beetroot quinoa, charred peppers and tomatoes, and roasted chickpeas for crunch. Everything blended so beautifully into a cohesive meal that I plan on remaking this for us and guests.
For days you want something fried but healthy, these kebabs are the best. They go SO well with the butternut squash hummus. If too lazy, just eat them with any of your favorite dips such as this green cilantro chutney. They are divine regardless.
Not only are these kebabs finger licking good, but sweet potatoes are a nutrition powerhouse of vitamin A, vitamin C, manganese and copper. They are a great source of fiber and an excellent replacement for good ol’ potatoes in any dish. They are also super reminiscent of the Indian aloo tikki!