top of page
Chicken Inasal with Quinoa Salad.jpeg


Frame (7).png

Total time: 1 hour

Frame (7).png

Serves 5

Vector (8).png

5.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


3 pcs - Sweet potatoes, peeled, cubed

½ cup - Whole wheat flour

2 tbsp - Olive oil

5 tbsp - Date syrup

½ tsp - Cardamom

A pinch - Saffron strands

1 tbsp - Rosewater

3 tbsp - Pistachio nuts, roasted without salt, coarsely chopped

2 tbsp - Raisins

2 cups - Water


Cooking pot, Colander, Potato masher, Saucepan, Chopping Board, Knife


1. Peel and chop the sweet potatoes. Boil in water until the sweet potatoes are soft. Strain off any excess water and transfer it to a mixing bowl. Let it cool.

2. Mash the sweet potatoes using a potato masher until the texture is smooth.

3. Add the date syrup, cardamom and saffron and mix it until well combined. Set aside.

4. Heat the oil in a saucepan. Add the flour and roast it on a low flame, stirring occasionally until the flour is an even light brown and smells nutty.

5. Add the sweet potato mixture to the roasted flour and continue to stir till the mixture comes together. Finally, add the rose water and simmer briefly.

6. Serve warm with chopped pistachio and raisins as a garnish.


1 serving = about 170g

Frame (8).png

Energy (kcal)


Group 1629.png

Carbs (g)


Frame (9).png

Proteins (g)


Group 1630.png

Fats (g)


Vector (8).png

Fibre (g)


bottom of page