After every holiday my first few days back always are packed full of veg and fruit, trying to clear my system from too many holiday treats! ;) This was Tuesday nights dinner full of delicious goodness, cleaning my body and mind after the best weekend back home in Sydney. So easy and tasty, everybody should keep this one on the weekly menu.
Sweet potato salad pockets
2 whole sweet potatoes (medium size, perfect for one sweet potato each)
2 chicken breasts (marinated in garlic and salt and pepper)
1 cup grated cheese (we used tasty)
1 medium sized beetroot
small bunch coriander
greek yogurt for topping
pumpkin seeds for some extra crunch
Place washed and pricked with a fork sweet potato in the oven on 180 degrees and allow to cook until soft, about 40 minutes. Meanwhile cut up chicken into cubes and marinate in garlic, salt & pepper, oil, then cook on grill for about 10-12 minutes. Grate cucumber, carrot, beetroot and cheese. Once sweet potato is cooked and soft cut open and add grated cheese, the chicken and salad ingredients. Top with greek yogurt and pumpkin seeds.
I used these ingredients and it tasted fab, but if these items aren't regular in your fridge you could switch it out and use some other toppings, just try to make it as healthy as possible. Avocado would have been an amazing finish too, but they weren't ripe yet. Love the combo of hot and cold, soft and crunchy all in the same meal. YUM!!! Happy healthy eating :)
My life really does revolve around food! I love learning about produce, reading new recipes, trying to create my own. Here are some of my food, travel and creative journeys, I hope you find them interesting or just delicious!