Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Baked Sweet Potato Stuffed with Avocado and Tomato

Vegetables - Sweet potato - -

INGREDIENTS

1 sweet potato (about 450 g / 1 lb), scrubbed
2 T olive oil
1 spring onion, finely chopped
Pinch of chilli flakes
1 small ripe avocado, peeled, stoned and roughly chopped
1 tomato, roughly chopped
1 sun-dried aubergine slice, re-hydrated according to packet instructions and finely sliced or 2 sun-dried tomatoes in oil, drained and chopped
1 T chopped fresh coriander
Salt and pepper to taste

METHOD

Pierce the potato several times with a fork and place on the microwave turntable or base. Cook on high for 5 minutes until tender. Preheat grill to high.

Cut a slice from the length of the potato to make a lid and scoop out all of the flesh to leave a thick shell. Place the potato shell and the lid next to each other on a baking tray and brush with 1 tablespoon of olive oil. Grill for 3-4 minutes, turning frequently, until lightly golden and crisp.

Meanwhile, lightly mash the potato flesh with a fork. Stir in the spring onion, chilli flakes, avocado, tomato, sun-dried veggie, coriander and remaining oil. Season well and spoon the mixture into the potato shell. Serve the filled potato and lid with salad leaves.

posted by Mr Falafel

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