Loaded Baked Sweet Potatoes – serves 4
• 4 x small/medium sized baked potatoes, scrubbed under a cold tap and halved
• 1 x 250g bag baby spinach leaves
• 3 cups steamed broccoli
• ¼ small red onion, sliced
• 1/3 cup sundried tomato strips, including oil
• 2 tbs sunflower seeds
• Salt and pepper
• Greek yoghurt – to serve
Method: Pre heat oven to 200C or 190C fan forced. Line an oven tray with baking paper. Rub the sweet potato halves with olive oil, then place flesh down on the paper. Prick the skin with a fork a couple of times, sprinkle with some salt and pepper then pop in the oven for about 30- 35 minutes or until flesh is tender.
While your potatoes are in the oven you can get on with the broccoli salad.
Place the sliced onion, sundried tomatoes, spinach, steamed broccoli and sunflower seeds into a large bowl and gently combine.
When the potatoes are done it’s time to plate up.
Place roasted sweet potatoes, flesh side up onto each plate. Top with an abundance of the broccoli salad and drizzle with the Greek yoghurt. Enjoy!
Photo credit: Paula @anewgreenleafofficial