Stuffed Sweet Potato

My stuffed sweet potato recipe is the perfect dish to cook up after a particularly taxing day. This is because it will re-energise your mind and nourish your body due to the combination of super healthy ingredients!

Sweet potatoes are packed full of calcium and potassium, as well as an abundance of vitamins A and C. In fact, the gorgeous colour of this vegetable is due to the presence of beta-carotene, which is converted into vitamin A in the body. The presence of this vitamin in adequate amounts is key to the optimum health of your skin, immune system and your vision.

You may not have come across samphire in your cooking before but there are many great reasons to begin making an effort to include it in your diet. This tasty sea vegetable grows in abundance in marshland and along shorelines. It is perfect for adding to salads but some people prefer to boil it as it can often be quite salty. Samphire has a very exciting nutritional makeup, containing a wealth of vitamins A, B and C, as well as being a good source of folic acid. It is thought to be useful for aiding digestion and boosting mental clarity.

Stuffed Sweet Potato2 Julie MontaguTo make this dish for two people, you will need the following ingredients:

2 sweet potatoes
Rapeseed oil
1 onion (finely diced)
2 garlic cloves (finely diced)
100 grams of red split lentils (pre-soaked)
1 tbsp of cumin
1 tbsp turmeric
A handful of samphire

To get started making my stuffed sweet potatoes, you will first need to score each potato. Once this is complete you can drizzle them with olive oil and add a dash of salt and pepper. Place the sweet potatoes in the oven and cook them at 200C for 45 minutes. By this time they should become soft on the inside.

While the potatoes are cooking, add the onion, garlic, cumin and turmeric into a pan with a tablespoon of rapeseed oil and a dash of water. You can then cook this pan on a medium heat until the onions are caramelised. At this point you should add the lentils into the pan too and season with salt and pepper.

Once the sweet potatoes are cooked, remove them from the oven and serve with the lentil mix. Top with samphire and enjoy!

Eating a diet that includes foods bursting with nutrients is essential for the optimum health of your body and mind. To learn more about nutrition and healthy eating, head to my online e-learning portal, The Flexi Foodie Academy!

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3 Comments Add yours

  1. We get samphire locally in season. I call it ‘sea asparagus’, and usually serve it lightly steamed, with fish. Can’t wait to try your idea!

  2. travelvcm says:

    Reblogged this on healthfitnesstravel and commented:
    A great recipe that uses some of my favourite ingredients!

  3. Anna W says:

    yum!! prob gonna make something similar tonight 🙂

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