Sep 15, 2016
Stuffed Sweet Potatoes with Crispy Kale, Feta, Parsley & Lemon
A great option for a vegetarian dinner. Customise to your own tastes and what you have in the fridge.
4 small sweet potatoes, scrubbed and pricked with a fork all over
2 tbsp olive oil
2 cups kale leaves, chopped
½ cup feta, crumbled
¼ cup parsley leaves, sliced
Juice of ½ lemon
Salt and pepper to taste
Preheat your oven at 200C and line two trays with baking paper.
Place the potatoes on one tray and all of the kale on the other tray. Drizzle olive oil over everything and season to taste.
Bake the potatoes first, for around 40 minutes. They are ready when skewer inserted into the centre goes in smoothly.
Just before the potatoes are done, place the kale in the oven for five minutes, then use tongs to turn it over and cook for a further five minutes until crisp.
Place the kale in a bowl with the parsley and lemon juice, and then add the feta.
Slice open the sweet potatoes and scoop out space to add the filling.
Stuff each sweet potato with the mixture and serve.
Amount Per Serving
Total Fat 11.4g
Saturated Fat 3.9g
Trans Fat 0g
Total Carbohydrate 60.3g
Dietary Fiber 8.8g