Happy Monday, people.. Lockdown meat-free Monday lunch inspiration?
Homeschooling starts this week, and even the 4-year-old has a school set timetable to follow 😩 , but let’s keep positive, the sun is shining, and we need to keep our bodies nourished so we have the energy to do this!
These baked filled sweet potatoes are so quick, so filling, so delicious and the bonus? Proper healthy too!! You probably have these ingredients in your fridge and larder already. Such a versatile one as you could use any spice blend and any greens you have available.
1. Pre-heat oven to 220°C
Ingredients
Instructions
2. Scrub potatoes but leave the skin on, prick them all over with a fork, add some olive oil and sea salt and bake till tender, 40-45 mins
3. Cut tops of potatoes open and scoop out the flesh but leave a little on the sides to keep their shape
4. Add oil to a pan and sauté the onions and garlic for a couple of minutes
5. Add kale (if using but don’t add spinach or rocket yet)
6. I had some ground fennel, coriander and cumin as a spicy mix already, so I used a few pinches of that along with a few pinches of another spice blend of red chilli honey and garlic. You could use any spice blend you fancy
7. Add chickpeas, sweet potato flesh until all ingredients are combined and hot
8. Stir in any other greens until wilted. I would have added spinach but didn’t have any, so I added a few handfuls of rocket
9. Fill up the sweet potatoes with the mixture and serve hot