Gut Happy Sweet Potato with Kimchi
This dish is a fibre-filled feast that feels like comfort food but delivers serious nutrition. Sweet roasted potatoes are loaded with a hearty mix of quinoa, chickpeas, cauliflower, herbs, and spices - finished with creamy goat’s cheese, crunchy dukkah, and a generous scattering of Fermary New Tropic Kimchi. Vibrant, filling, and probiotic-powered, it’s the kind of dish that makes healthy eating feel indulgent.
Serves
2-3
Prep Time
40 minutes
Exotic New Tropic Kimchi
Single Jar (300g)
Ingredients
2–3 tbsp Fermary New Tropic Kimchi2 medium sweet potatoes
½ small head cauliflower, cut into florets
1 small cup mixed quinoa, cooked (100g)
1 small cup cooked chickpeas (100g)
2 cloves garlic (1 for roasting, 1 sliced for the pan)
Small bunch parsley (stalks and leaves separated)
1 tbsp olive oil (plus extra for roasting)
1 tsp butter (optional)
Pinch of dukkah spice blend
Few drops chilli oil (optional)
100g soft goat’s cheese (or feta), crumbled
Fresh chives, finely chopped (optional)
Salt & black pepper
Method
1
Heat the oven to 200°C. Pierce the sweet potatoes and place them on a roasting tray with the cauliflower florets and crushed garlic. Drizzle with olive oil, season, and roast until golden.- Remove the cauliflower after 20–25 minutes.- Continue roasting the sweet potatoes until soft, around 35–40 minutes.
2
Cook the quinoa according to packet instructions.
3
In a pan, warm olive oil and butter. Gently fry the sliced garlic and chopped parsley stalks with salt and pepper.
4
Add the chickpeas and cook for a few minutes, lightly crushing them.
5
Chop the roasted cauliflower and add it to the pan. Stir in chilli oil (if using), cooked quinoa, and the fresh parsley leaves. Toss everything together.
6
Slice open the roasted sweet potatoes and mash slightly inside their skins. Spoon the quinoa–chickpea–cauliflower filling over the top.
7
Finish with crumbled goat’s cheese, a sprinkle of dukkah, plenty of Fermary New Tropic Kimchi, and fresh chives.
