BAKED SWEET POTATOES with avocado, purple cabbage, cherry tomatoes & cilantro.
One of the easiest, most satisfying dinners that can be easily adapted to any taste - stuffed baked sweet potatoes.
I've been having these a couple of times a week lately because they are just so damn simple to make. Wash, place in the oven, fill with veggies and eat. And they're always so good!
makes 3-4 sweet potatoes
total time: 1 h
3-4 medium-sized sweet potatoes
1 avocado, thinly sliced
1/4 small purple cabbage, thinly sliced
5 cherry tomatoes, quartered
1/4 red onion, thinly sliced
handful of fresh coriander
salt, to taste
pepper, to taste
Sriracha, for drizzling over
1-2 pieces tempeh bacon
2-3 mushrooms, quartered and lightly sautéed
Preheat oven to 180C. Wash and scrub the sweet potatoes very well, the use a fork to prick holes in it. Place on a baking sheet and cook in the oven for 30-45 minutes, until soft.
Cut an opening on one half of the sweet potato and open it up. Season with salt, pepper and lime juice and then fill with your toppings of choice. Serve immediately. Enjoy!