Vegan Super Stuffed Jacket Sweet Potato

Hi Everyone!

I’m currently in exam block so sorry for the lack of posts and will be keeping this one short (study break ;)!)

When I was traveling last year in Turkey, they had these amazing baked potatoes that were called Kumpir. It was so delicious and you got to pick which fillings you could have. I could live of them I swear! That is where the inspiration came for this recipe. Plus, I absolutely love sweet potatoes – even more when there overloading with fillings like the ones in this recipe! I hope you like it 🙂

Super Stuffed Baked Jacket Sweet Potato

Ingredients:

1 large sweet potato
1/2 avocado
1/2 tablespoon of apple cider vinegar
1/2 tablespoon olive oil
1/2 tablespoon water
1/4 teaspoon cumin
Kale, torn into shreds
1/2 beetroot, shredded
1/2 onion, diced
hemp seeds

Method:

Preheat oven to 230C. Wash & dry your sweet potato and prick with a knife. Bake for 45 mins to an hour, or until cooked through. Place foil over your potato if the skin starts to burn!
Meanwhile, make avocado cream by mixing: avocado, apple cider vinegar, olive oil, water and cumin seeds in blender until smooth.
In the last 10-15 mins of cooking, steam your vegetables: I like to shred the beetroot first and steam it on top of the kale and onion so it doesn’t fall through the steam holes, sometimes I add garlic instead of the onion!
Once sweet potato is cooked, remove from oven.
Slice sweet potato and slather some avocado cream onto it. Then pile it high with kale, shredded beetroot and onion. Sprinkle with hemp seeds and salt and pepper to taste!
Enjoy 🙂