Filled Sweet Potato

I love anything to do with sweet potato ! I could easily eat it all the time and usually I do.  I thought I would do some experimenting with all the foods on my plate and mix them together. The result was this amazing filled sweet potato which is the perfect recipe to carry you into spring and summer as it can easily be served with fresh vegetables or a big salad.

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Difficulity: Easy

Serves 1 but you do have at lot of filling which you could either serve on the side or have it as part of your lunch the next day.

Ingredients:

1 large sweet potato

1 400g tin of drained black beans

1 tablespoon of miso paste

1 crushed garlic clove

14/13 cherry tomatoes, quartered or halved

1 teaspoon of cumin

Oprionals:

Handful of sweetcorn or peas could also be added to the mix

Method:

Turn the oven on to 220 degrees and wrap your sweet potato in foil and place in the oven. It will take around an hour to cook.

After around 40 minutes, add your crushed garlic and tomatoes to a pan and heat on medium.

After your tomatoes begin to cook, usually around 3 minutes, add the miso, cumin and black beans and give it a stir until the miso paste has melted. Be careful not to damage the tomatoes though.

By this time your sweet potato should be cooked but if it’s not just turn down the hob and leave the saucepan to simmer.

Once cooked, slice your sweet potato in half and remove around 3/4 of the soft sweet potato and transfer to the saucepan with your filling.

Tip: to hold its structure, I tend to leave a small bit of sweet potato near the edges.

Mix the sweet potato throughly in with the beans and tomatoes and scoop into the sweet potato.

Put your two halves of sweet potato on greeseproof paper on a baking tray and either bake for another 15 minutes or grill for 10 minutes.

Then you are ready to serve.

Hope you enjoy and tag me any posts, @firststepstorunning.

Ellie

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Spiced Carrot Oats

I do literally live of oats. You can do so much with the simple humble ingredient which is also inexpensive, gluten free, low in saturated fat, high in fiber and its filling. Oats can be so simple to make either with water or plant based milk there is very little one can do to make it go wrong.

However, as my obsession with oats grew so did my need to spice them up and add different ingredients. I never considered vegetables in my breakfast until I came up with this incredible little recipe. This recipe is quite like carrot cake so it feels indulgent but its a super healthy alternative.

I always recommend doing oats on the stove or hob rather than the microwave but obviously when in a rush this is a convenient option.

DSC_0382Difficulty: Easy

Serves: 1

80g Rolled Oats

250ml of water or plant based milk (Almond works well here but I usually do half milk and half water)

One medium carrot (grated or spiralized)

1 teaspoon of ginger

1 teaspoon of cinnamon

30g raisins

Optional: 15g of walnut halves for the topping (or another other nut, I usually use whole almonds)

Simply add the oats, carrots, raisins and the milk or water to the saucepan and cook for 3 to 5 minutes on a medium heat until they are hot and creamy.

Just before they reach this stage, I usually add the cinnamon and ginger so the spices are tasted throughout.

I tend to use organic rolled porridge oats but some types of oats will take a longer period of time to cook and will need a higher volume of liquid.

Give the mixture a good stir and pour into a bowl and enjoy topped with your favourite nuts.

If you try the recipe please tag me it in on my instagram @firststepstorunning.

Ellie