Stuffed baked sweet potatoes with broccoli, Swiss chard and hummus recipe
Forget a white-fleshed baked potato with sour cream – this healthy version is ten times better for you and your taste buds! Thanks to the greens, it’s loaded with vitamins A, C and K.
Ingredients
- 2 sweet potatoes
- 75 g Swiss chard leaves
- 1 tbsp olive oil
- 1 tbsp grated fresh ginger
- 90 g broccoli, chopped
- 0.5 lime, juice only
- 175 g hummus
Details
- Cuisine: Canadian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C. Skewer the potatoes with a fork several times and place in a suitable baking dish. Bake for an hour or until fork-tender. Remove from the oven and allow to cool for 5 minutes before slicing carefully down the middle, keeping the potatoes intact. Score and mash the insides of the potatoes gently with a fork, keeping their shape.
- Stack the chard leaves and roll them into a tight cigar. Slice thinly, so that you end up with long, thin ribbons of greens. Set aside.
- In a medium saucepan, heat the oil and add the grated ginger, cooking for 1 to 2 minutes until fragrant. Add the broccoli and sauté for 2 minutes until bright green. Cover with a lid and steam in the pan for 3 to 5 minutes or until fork-tender. Remove lid, add the chopped chard and lime juice and cook uncovered for 2 to 3 minutes, until the leaves are wilted.
- Pile the sweet potatoes high with the chard, broccoli and hummus. Serve with hot sauce on the side for those who like it spicy.
Greens 24/7 by Jessica Nadel, with photography by Jackie Sobon. Published by Apple Press, £14.99.
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