Our recipe for wellbeing
Sweet Potato Goodie
Kelly Laurie
Serves 4
Ingredients Method
4 small sweet potatoes( about 200g-250g each) 2 tsp. olive oil 1 small onion, finely chopped 1 garlic clove, crushed ⅓ cup quinoa, rinsed, drained
100g trimmed silverbeet, chopped
2 tbsp. almonds, chopped 1½ tbsp. currants 50g reduced-fat feta, crumbled
2-3 cups steamed greens( broccolini, snow peas, and beans)
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Preheat oven to 180 degrees. Line a large baking tray with baking paper. Scrub sweet potatoes and pat dry with paper towel; prick all over with a fork. Place potatoes on prepared tray; bake for 40-45 minutes, turning after approx. 20 minutes, or until soft when pierced with a skewer. Leave cooked potatoes to cool for about 10 minutes. Meanwhile, heat olive oil in a medium saucepan set over medium heat. Add onion and cook, stirring occasionally until soft. Add garlic and cook, stirring, for 30 seconds, or until fragrant. Add quinoa to saucepan with ¾ cup water; bring to the boil. Reduce heat to low and cover pan; simmer for 12 minutes or until quinoa absorbs water and becomes al dente. Remove pan from heat and stir in remaining ingredients( except steamed greens) to make filling. Score potato tops lengthways with a long cut. Open potatoes gently and mash flesh lightly with a fork. Spoon ¼ of the filling into each potato and return to oven; bake for another 5-10 minutes, or until heated through. Serve stuffed sweet potatoes with the steamed green veggies. Then, of course, dig in and enjoy!
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