Loaded Sweet Potato
Sweet potatoes are loaded with vitamin A and B, potassium, and fiber. They have a low glycemic index (GI), which helps to balance blood sugar levels.
Servings: 2
Calories: 499kcal
Ingredients
- 2 big sweet potato (any color or variety)
- 1 cup kale shredded
- 1 cup red cabbage shredded
- 1 cup carrot grated
- 1 avocado diced
- 1/3 cup spring onion (scallion) chopped
- 3 clove garlic minced
- 2 tbsp pumpkin seeds (pepitas) or sunflower seeds or or a mix of both
- 2 tbsp extra-virgin olive oil
- 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- 1 tsp Dijon mustard
- 1/3 cup fresh parsley or to taste
- 1/2 ounce brie (optional) thin slices
- black pepper to taste
- sea salt to taste
Instructions
- Preheat oven to 400°F or 200°C.
- Prick sweet potatoes with a fork and bake until tender. This should take around 30-45 minutes. Depending on the size of your potato.
- In the meantime, cut all ingredients.
- Combine kale, cabbage, grated carrots, spring onions, avocado, pumpkin seeds, and garlic in a bowl.
- Whisk together the oil, lemon juice, parsley, and mustard.
- Add the mixture to the vegetable mix.
- When the sweet potato is tender, cut a slit and top with the mixture.Keep some of the mixture as a side dish.
- Add a thin slice of brie and put the loaded potatoes back in the oven for 5 minutes.
- Add remaining salad mixture to a plate and serve with loaded sweet potato on top.
Notes
TIP: If not using brie, works great with cashew sour cream to as a vegan alternative. CLICK HERE for the recipe. Feel free to add fresh herbs such as parsley, chives, or cilantro. Or why not add a tomato or bell pepper, while mixing, for extra flavor. The ways you could personalize your cashew cream are endless. Be creative.