These loaded sweet potatoes are one of the EASIEST dinners, are SO filling and provide your body with a whole lot of goodness! Win, win, win!
Prep: 10 minutes Cooking: 1 hour – 1½ hour (depending on size of potatoes)
Ingredients (serves 2):
2 medium-large Sweet Potatoes Extra Virgin Olive Oil (to coat potatoes and for cooking Veg Mix) 1 medium Zucchini (diced) 4 medium Tomatoes (diced) 150 grams White Mushrooms (diced) 1 or 2 tbsp Vegan Pesto (Botanical Cuisines is my recommendation) 1 small handful of fresh basil leaves (optional) Salt and Pepper
Method
1. Preheat oven at 180-200°C. Coat Sweet Potatoes with EVOO and place in oven in an ovenproof dish. Cook for 1 hour or until soft.
2. Dice vegetables and set aside.
3. Approximately 10 minutes before Potatoes are ready, place Mushrooms, Zucchini and Tomatoes in a frypan with 2-3 tbsp of EVOO. Cook over medium heat for 5 minutes.
4. Once vegetables have softened, add Pesto and stir through. Cook for another 5 minutes or until vegetables soften to your desire.
5. Season with Salt, Pepper and fresh Basil and remove from heat.
6. Remove Sweet Potatoes from oven and allow to cool for a few minutes (otherwise you will burn your fingers). Once cooled slice the middle and use a fork to mash the middle section of potato. Top with veg mix.
ENJOY. – told you this one was easy.
If you make this recipe and share it on Instagram I’d love to see your creation so tag @the_well_being__
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