This is a fast lunch (or dinner) using leftover meat and vegetables.
| Ingredients:
Baked sweet potato (1 per person)
|
Stuffing ingredients (for each potato):
3 tablespoons protein of choice, eg leftover roast chicken 1/2 cup cooked vegetables (like broccoli, kale, sweet peppers, onions, zucchini or combination) 1 tablespoon chopped pecans 1 tablespoon dried fruit: Choose sulphate free |
To bake a sweet potato, simply wash it thoroughly and then pop it whole onto an oven tray and bake at 180C for 1 – 1.5 hours depending on the size. I usually leave it to cool in the oven once I have turned the oven off for my perfect sweet potato.
Then, to make the stuffed potato….
Preheat oven to 190 degrees C.
Split the cooked sweet potato open and stuff with filling. Place on a baking sheet and cook for 15 minutes or until heated through.
Finish with a drizzle of olive oil and balsamic glaze, and a sprinkle of sea salt.
Sueson Vess
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.
