If you, like me, run out of dinner ideas pretty quickly in days and weeks filled with working and mumming, you’ll always be on the lookout for a quick and healthy dinner recipe. This baked sweet potato with avocado salad one from The Detox Kitchen is a real winner. Easy-peasy lemon squeezy (optional, but really tasty).
Baked sweet potato with avocado salad
Ingredients
- 1 small sweet potato
- 1 tsp olive oil
- 1 pinch sea salt
- 1 pinch cracked black pepper
- 1 avocado, peel remove the stone
- 2 handfuls baby spinach
- 1 sprig basil
- Juice of ½ lemon
- 1 pinch sea salt
- 1 pinch cracked black pepper
Method
- Preheat your oven to 180 degrees.
- Place the sweet potato on a lined baking tray, drizzle with olive oil, salt and pepper.
- Roast the potato in the oven for 40-60 minutes, or until the potato is crispy on the outside and completely soft throughout.
- While the potato is cooking, make the salad by finely chopping the avocado, spinach and basil on a chopping board together. This will ensure the ingredients are combined well. Squeeze over the lemon juice and add salt and pepper.
- Once the potato is cooked, slice it open and fill it with the creamy avocado salad.
Thank you to The Detox Kitchen for sharing this with me… Pop in to one of their three London delis if you’re ever in town and in need of a quick but healthy meal.