Topped with an avocado-veggie mix.

Ingredients: {serves 2}

  • 2 medium sized sweet potatoes

  • 1 avocado

  • 1 red bell pepper

  • 8 cherry tomatoes

  • 40g (half a small tin) of sweetcorn

  • 2 large handfuls of spinach

  • Protein of choice*

*Feta, a dollop of greek yogurt, pan fried tofu, crispy chickpeas... just dollop it on there


  • Begin by pre-heating the oven to 180 degrees.

  • Place a metal skewer through each sweet potato (if you don’t have skewers you can pierce each with a knife a few times) and cook for 1 – 1 1/2 hours (this will depend on the size of your potato) until soft.

  • In the mean time remove the stem of the pepper and slice into small chunks, quarter the cherry tomatoes and place in a bowl with the sweet corn.

  • Cut the avocado in half, remove the stone and scoop out the flesh. Slice this into chunks and then mash well with a fork. Add this to the bowl mix well.

  • Once the sweet potatoes are ready (they should be very squidgy, soft the whole way through and caramelising where they have been pierced) remove from the oven and serve! Place each potato on a plate and slice in half. Put a handful of spinach and half of the avocado mixture on each. Finish them with protein of choice.