This is a fast lunch (or dinner) using leftover meat and vegetables.
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.