San Elk Vegetable Stock Ground

Chicken Bone Broth Powder - Homestyle Original

(IN-STORE ONLY)

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Smoked Paprika Powder

Organic Cumin Powder

Coriander Powder

Organic Cinnamon Powder

Cayenne Pepper

Chili Flakes

(IN-STORE ONLY)

Ingredients

Instructions

1. Start by placing sweet potatoes in oven at 200 C on a lined baking sheet.
2. Add the onion, carrot, zucchini & eggplant to a large fry pan with a good amount of olive oil and a good pinch of salt.
3. Fry until soft and eggplant has broken down.
4. Add lamb or beans and all the spices including another pinch or two of salt and a good crack of black pepper.
5. Brown the meat and then add the stock/broth.
6. Cook for approx 15 mins until the meat or beans have really absorbed the flavour of the spices. In the meantime slice your avo and chop your chilli and spinach.
7. To make the yoghurt simply mix it with a drizzle of olive oil, a good pinch of salt and pepper and the chopped mint leaves.
8. Once the potatoes are soft and the filling is ready, simply slice the potatoes open, fill with your delicious filling and top with the yoghurt and extras.