This is a very easy and quick dinner, especially if you have already baked the sweet potato earlier in the day. This is also a great meal for you to get creative with your toppings, using vegetables and protein you have leftover or alternatives you have prepared. For those who choose to follow a vegetarian or vegan diet, just swap the smoked salmon for any other plant=based protein such as beans, lentils or chickpeas.
Baked Sweet Potato with Mega Topping
INGREDIENTS
1 medium sized sweet potato
Olive oil for cooking
Himalayan or sea salt and pepper
FOR THE MEGA TOPPING
75gm of smoked salmon
1/2 avocado, chopped
1 spring onion, sliced
1 corn on cob, (remove kernels and blanch)
2 broccoli florets, chopped and blanched
1 tablespoon of coriander, chopped
Himalayan or sea salt and pepper
SERVE WITH
1 tablespoon of Bestow Lemony Vinaigrette
METHOD
Preheat the oven to 180 degrees celsius.
Drizzle the whole sweet potato (with its skin) with a little olive oil and season with salt and pepper. Place in the oven to roast for approximately 20 minutes. Test that it is cooked by inserting a skewer or fork to see if it is soft.
Mix all of your topping ingredients together in a bowl.
Slice your sweet potato lengthwise. Spoon over the topping mixture, season with salt and pepper and serve with Bestow Lemony Vinaigrette.
You could also make this recipe by roasting half a buttercup instead of the sweet potato.
Vegetarian and other options The salmon in this recipe can be substituted for any other plant or animal based protein. Chickpeas, beans or lentils are plant-based options that would go nicely in this dish.
