Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce recipe.
Prepare the boats.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wash the sweet potatoes thoroughly, keeping the skins intact.
Using a fork, poke the potatoes.
This will hasten the roasting process.
Place onto a baking tray lined with parchment paper.
Wack into the oven and bake for about 1hr or until the potatoes are fork-tender.
Prepare the couscous while the potatoes are roasting.
Transfer the cauliflower florets into a food processor.
Blitz until fine, almost resembles like cooked rice consistency.
*Do not over blitz as it will form a paste.*
In a skillet over medium heat, drizzle in olive oil.
As soon as the oil is heated up, add in garlic.
Saute until aromatic.
Add in sundried tomatoes and kale.
*To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.*
Saute until the kale has wilted slightly.
Add in the cauliflower.
Saute until well combine.
Add in cumin.
Saute until aromatic.
Taste and adjust for seasoning with salt and pepper.
Remove from heat.
Finish off with fresh lemon juice and zest.
Toss to combine well.
Set aside until ready to use.
Assemble the boats.
Transfer the sweet potatoes onto serving plates.
Slice the potatoes open with a sharp knife.
Be extra careful as the potatoes are extremely hot.*
Scoop the couscous into the sweet potatoes.
Drizzle the vegan cheese sauce over the top.
Lastly, scatter scallions over the top.
Serve immediately.
