Loaded Sweet Potato
Back in the 1980’s and 90’s when low fat foods were popular, a jacket potato was the ‘go to’ lunch option if you were trying to lose weight. But now we’re in the midst of a low carb craze and suddenly potatoes are enemy No.1.
Now I am strongly against banning any food from your diet, but if you are trying to lose weight then I would suggest that you need to monitor and limit the amount of starchy carbs in your diet. However, if you’re not diabetic and don’t suffer with blood sugar issues then sweet potatoes are a really great food. They are high in fibre, packed with vitamin A and potassium and an excellent source of anti oxidants. And when loaded up with this nutrient packed salad, make the perfect lunch or side.
- 2 small sweet potatoes
- 1 cup / 80g grated red cabbage
- 2 large handfuls spinach, chopped
- 1/2 red pepper, diced
- 4 tbsp sweetcorn
- 4 spring onions (scallions), thinly sliced
- 2 tbsp virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp runny honey
- Salt and pepper
- Pre-heat the oven to 200C (400F)
- Prick the sweet potatoes all over with a fork and bake on a baking tray for 40-45 mins.
- While the potatoes are baking prepare the salad.
- Place all the prepared vegetables in a bowl.
- In a separate bowl whisk together the olive oil, lemon juice, honey, salt and pepper. Pour over the vegetables and gently toss to coat.
- When the potatoes are ready, slice lengthways without going all the way through, open carefully and then spoon the salad generously on top.