Roast Sweet potato with Apple and Fennel salsa

Serves 2 with leftovers

About this recipe

You can also make the sweet potato in a microwave to save time, but I prefer the texture of delicious roasted sweet potato. Keeping the skins on increases the fibre content and will stabilise sugar levels after eating. This is another unusual combination using apple as the key ingredient for different phytonutrients and flavour.


Ingredients

Sweet potato 200g x2

200g Braeburn apple, skin on and finely diced

100g Fennel, diced

50g Baby tomatoes, diced

75g Spring onion, finely chopped

3 tbsp extra virgin olive oil (avocado or hemp oil also works well)

5g Coriander, finely chopped (including stalks)

Salt and pepper

1 garlic clove finely grated

1 Lime (juice and zest)

1 tsp chilli flakes

Instructions
  1. Preheat the Oven to 180C, fan assisted
  2. Tightly wrap the sweet potatoes in baking paper and roast for 45 mins until soft
  3. Toss all the ingredients together in a large bowl and mix through with clean hands
  4. Split the sweet potatoes open and pack in the salsa

Tip:

add cooked Puy lentils or Chickpeas for a more complete meal

Experiment with different spices like paprika or even Cajun spices


View Roast Sweet potato with Apple and Fennel salsa

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