Spicy Loaded Sweet Potato - Easy Vegetarian Recipe
21 March 2017
This quick and healthy vegetarian recipe is perfect for at the end of a busy work day. It can also be customised to suit your taste, with whatever you feel like eating and with whatever you have in the fridge.
- Two small sweet potatoes
- Chilli powder
- Chilli flakes / chopped raw chilli
- 1 cup of mushrooms
- 1 sliced tomato
- ¼ cup or red wine
Add to taste
- One sliced avocado
- Leafy greens
- Black Olives
- Slice of lime
- Wilted spinach (optional)
Heat the oven to 200C/ 180C for ovens with fans or Gas 6
Pierce the sweet potatoes with a fork then cook them in the microwave for 8 minutes or until soft. You can even slice them into sections and create a flat bread-like shape.
One the sweet potatoes are cooked, take them out and let them cool for a few minutes. Rub them with the chilli powder to make the skin nice and spicy. Place them into the over for 10-15 mins so they become crispy.
While the sweet potatoes are getting nice and crispy, it's time to cook the mushrooms. Cut them into slices then put them in a pan to saute them. Add the chilli flakes/ chopped raw chilli and cook them until the mushrooms go brown.
Once the mushrooms are brown you can add the red wine and any other seasonings such as salt. If you're adding spinach then you want to wilt the spinach in a pan of water now.
Take the sweet potatoes out of the oven and slice them open if you chose to cook them as a whole otherwise lay the slices flat on a plate. Add the sauted mushrooms to the top then decorate the plate with your extra bonus ingredients (tomatoes, coriander, black olives etc.). Add other items to suit your taste and cook them during Step 4/5 if needed.