Marion BoulterHead of Nutrition and Food

Marion's Loaded Sweet Potatoes

Name: Marion's Loaded Sweet Potatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 or 4
Ingredients: 1 to 2 tbsp olive oil; Salt, black pepper, smoked paprika; 1 cup cottage cheese or whipped ricotta; 1 to 2 ripe avocado sliced; 1 tbsp chilli crisp or chilli oil; 1 tbsp pumpkin seeds or crushed nuts; 1 tsp sesame seeds; 1 to 2 tbsp honey; Juice of ½ lemon or lime; Broccoli, Rocket or Spicy Mix work beautifully

Creamy, spicy, sweet and topped with freshly harvested microgreens.

A simple, nourishing lunch bursting with flavour! Loaded sweet potatoes with creamy, spicy toppings and fresh microgreens. With over 20g of protein, it’s comfort food packed with plant powered goodness.

Prep: 5 mins
Cook: 35 mins
Serves: 2 or 4
Difficulty: Easy

Highlights

VegetarianGluten free

Rich in

ProteinFibreAntioxidantsVitamin AVitamin CVitamin KCalcium

What you'll need

2 large sweet potatoes

1 to 2 tbsp olive oil
Salt, black pepper, smoked paprika

Toppings

1 cup cottage cheese or whipped ricotta
1 to 2 ripe avocado sliced
1 tbsp chilli crisp or chilli oil
1 tbsp pumpkin seeds or crushed nuts
1 tsp sesame seeds
1 to 2 tbsp honey
Juice of ½ lemon or lime

Finish with: 1-2 generous handfuls Home Harvest Microgreens (Broccoli, Rocket or Spicy Mix work beautifully)

Broccoli, Rocket or Spicy Mix work beautifully

Method

1Preheat oven to 220°C. Halve the sweet potatoes lengthways, brush with olive oil, season and place cut side down on a baking tray. Roast for 35-45 minutes until tender with caramelised edges. Let them cool.
2Whip the cottage cheese with salt, pepper and lemon until smooth.
3Turn the sweet potatoes over, spread with whipped cottage cheese, layer up the toppings, scatter your microgreens, drizzle with honey and finish with a squeeze of lemon or lime
4Serve with a side salad and a slice of warm sourdough
5 Tip pre cook the sweet potato so for lunch you just need to load it.