Stuffed Sweet Potato with New Tropic Kimchi
This dish is a fibre-rich, deeply satisfying meal that feels like comfort food while quietly doing good things for your body. Sweet roasted potatoes are filled with a warm, savoury mix of chickpeas, cauliflower, garlic, herbs and dukkah, then finished with creamy feta and a generous spoonful of Fermary New Tropic Kimchi.
The natural sweetness of the potatoes, the nutty depth of chickpeas and walnuts, and the bold umami tang of the kimchi create a layered flavour experience that feels both grounding and vibrant. It’s probiotic-powered food that makes eating well feel intuitive, not effortful.
Prep Time
10 minutes
Cook Time
40 minutes
Exotic New Tropic Kimchi
Single Jar (300g)
Ingredients
2–3 tbsp Fermary New Tropic Kimchi2 medium sweet potatoes
A handful cauliflower florets
A few tablespoons cooked chickpeas
2 garlic cloves, finely chopped
1 tbsp olive oil (plus extra for roasting)
Small knob butter
1 tbsp dukkah spice blend
1 tbsp roasted walnuts, roughly chopped
Feta cheese, crumbled generously
Fresh chives, finely chopped (optional)
Black sesame seeds (optional)
Sea salt & black pepper
Method
1
Roast the vegetables: Heat the oven to 200°C. Place the sweet potatoes (whole, skins on) on a roasting tray. Add cauliflower florets, drizzle with olive oil, season with salt and pepper, and roast. Remove the cauliflower after 20–25 minutes when golden and tender. Continue roasting the sweet potatoes for 35–40 minutes until soft and caramelised.
2
Prepare the filling: Melt butter in a skillet over gentle heat. Add garlic and cook until fragrant. Add chickpeas, roasted cauliflower, dukkah and walnuts. Stir gently and warm through.
3
Assemble: Slice open the roasted sweet potatoes to create deep pockets. Fill generously with the warm chickpea and cauliflower mixture.
4
Finish: Top with crumbled feta and a generous spoonful of Fermary New Tropic Kimchi. Add chives and black sesame seeds if using.
Feel-Good Note
Sweet, nutty and umami flavours come together effortlessly in this nourishing, gut-loving plate. Packed with fibre, texture and living cultures, it’s satisfying yet light — and just as good cold the next day.
