Chocolate Spinach: Stuffed Sweet Potato

Saturday, February 8, 2014

Stuffed Sweet Potato

This recipe idea was taken from the Revive Cafe Cookbook step-by-step stuffed veges guide. From their suggestions, they state 2,903,040 different combinations! I guess it's an ideal opportunity to get creative.

I had a spare sweet potato and instead of simply baking it and topping with tuna or cottage cheese, I took inspiration from their stuffed veges guide and created the recipe below. The crunch of the celery went well with the softness in the potato and oats. Cumin and black beans always go well together and didn't overpower the dish, still leaving the sweetness of the potato.

Obviously this is one of many outcomes (quite experimental) but it tasted good and one potato served two people for a quick and easy lunch.

Other ideas for stuffed vegetables include regular potatoes, aubergines, peppers, squash or courgettes. I could have used rice or quinoa instead of oats but didn't have any already cooked up. I had to be careful not to over do the flavour and texture of the dish - it's probably easy to get carried away with so many options: garlic, onions, paprika, honey, mustard, chili powder, combined with peas, sweet corn, mushrooms, chickpeas, almonds, olives.

I didn't bother with additional toppings like sesame seeds, chopped nuts or any garnishing like coriander, parsley, hummus, pesto. Maybe next time....

Stuffed Sweet Potato
Makes 2
Click HERE for a printable recipe card.

Ingredients:
- 350g / 12.5oz sweet potato
- 40g / 1.4oz oats
- 5g / 1tbsp nutritional yeast flakes (optional)
- 1/2tsp cumin
- 50g / 2oz / 1 stalk celery, chopped
- 80g / 3oz black beans (no added salt)
- 120ml / 4floz almond milk, unsweetened

Method:
Cook sweet potato in microwave for 5-7 minutes, until soft.