Sweet potatoes pack a powerful nutritional punch. Just one medium spud contains over 400% of your daily needs for vitamin A, in addition to plenty of potassium, fibre, and beta-carotene. While sweet potatoes do have more natural sugar than regular potatoes, they’re boast a plethora of nutrients with fewer calories! Pack them with all sorts of delicious fillings and you’ve got variety for days. Bake extra and keep them in the fridge for later in the week, or top with cinnamon and honey for breakfast.
- 2 hard boiled eggs, roughly chopped
- 5 heaped tablespoons Greek or natural yoghurt
- 1 teaspoon curry powder or turmeric
- 1 teaspoon apple cider vinegar
- 1 pinch of sea salt
- ½ can black beans, rinsed + drained
- ½ can kidney beans, drained
- 1 small fresh corn, kernels removed
- 1 small red onion, finely sliced
- 2 tbsp avocado oil / extra virgin olive oil
- 1 tbsp cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tsp granulated stevia or rice malt syrup
- ½ tsp sea salt flakes
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp chilli powder
- 1 tbsp olive or coconut oil
- 1 small red onion, chopped
- 6 cherry tomatoes, halved
- ½ red capsicum, diced
- 1 small zucchini, cubed
- 1 tablespoon tomato puree
- 1 garlic clove, crushed
- ½ small avocado, sliced
- 1 tsp dried chilli flakes (optional)
- Preheat oven to 200°C.
- Wash and dry the sweet potato, then wrap in foil and place on a baking tray.
- Roast in oven for 45 minutes or until tender, removing the foil for the last 10 minutes to crisp the skin.
- Remove from oven and allow to cool slightly before cutting open lengthways.
- Stuff the centre with your favourite filling and enjoy.
- Mix the ingredients together in a bowl.
- Dollop into your potato and top with fresh chives or mint, as desired.
- In a bowl, mix together the oil, vinegar, lemon juice and sweetener.
- Add the beans, corn and onion to the bowl and mix to coat.
- Sprinkle herbs and seasoning and mix again, before spooning into your baked potatoes.
- Heat the oil in a frying pan over low-medium heat and add the onion and garlic.
- Cook for 3-4 minutes then add the capsicum and cook for a further 5 minutes.
- Set aside the mix on a plate and add the zucchini to the pan, cooking for 5-6 minutes.
- Return the onion mix to the pan, add tomatoes and stir in tomato puree.
- Reduce heat to low, cover and cook for 15 minutes, stirring occasionally.
- Fill potato and top with avocado slices, season with chilli flakes and serve.