December 17, 2012
This dinner was inspired by Sarah Yates at House in the Hills… and is my new favourite.
It’s so delicious and so healthy, and also very filling!
This is the way I had it but you could throw in whatever veggies/salad you have…
You need – for one;
1 sweet potato
1/2 an avocado, chopped
5 cherry tomatoes, halved
1 small bunch coriander
1 dollop creme fraiche
plus sea salt and black pepper and ground cumin
1. Roast your sweet potato, coat the skin in a little olive oil and sea salt and pop in a medium to high oven for an hour… this is approximate as the time and temperature will fully depend on the size of your potato… just keep your eye on it after about half an hour.
Wait till the skin in nice and crispy and the inside is fluffy, then sprinkle some cumin on the inside and season.
2. Put your potato in a bowl and cut open then cube it inside the skin, add the cubed avocado, tomatoes and coriander, then zest some of the lime and squeeze a little of the juice over before adding the creme fraiche.
Season some more and enjoy!
I made double and took some to lunch the next day, it was really good as a cold salad as well.