4 small sweet potatoes (or 1 or 10- depends on how many you’re feeding)
Olive oil to drizzle
Whatever you want to stuff your stuff with. I used-
1 cup mushrooms, chopped
1 zucchini, diced
1/2 red onion, diced
1/2 red capsicum, diced
Big handful kale, shredded
Big handful red cabbage, shredded
Preheat your oven to 180C. Line a tray with baking paper. I don’t peel my sweet potatoes, I just wash them. Pop the sweet potatoes on the tray and drizzle with a little olive oil. Bake for about an hour or until soft to touch. It could take up to 90 mins depending on the size of your potatoes but just whack ’em in and go and binge watch some Suits until they are ready. You don’t watch Suits? Take a good, hard look at yourself and make better life choices.
Take all the stuff you are going to stuff them with and sauté it in a frying pan until it’s about 3/4 cooked then remove.
Take your cooked sweet potatoes, cut them down the centre and use a spoon to push the filling to each side so you have a nice little galley in the middle for all the good bits. Stuff them choc-full with all the stuffing bits. Now would be a cracking time to sprinkle some cheese on top if you can handle it or even a good drizzle of homemade mayo. Whack them back in the oven on about 200C for 15 mins then dig in!
Original recipe and images created by Shan from My Food Religion.
We are constantly blown away by the gorgeous creations on Ellen De Meulemeester's instagram and fell in love with these Mini Buckwheat Pancakes. Ellen has been super kind to share the recipe with us for you all to enjoy! They are completely vegan, gluten free and delicious. Have them for breakfast, lunch or dinner - whatever floats your happy, healthy boat.
This is the ultimate spring and summer dish. It's bright, colourful, fresh and super easy to make. I like to roast my vegetables and make my pesto ahead of time so that all I have to do is make the zucchini pasta and toss all the ingredients together.
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