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.
Cook: 60 mins
- 2 sweet potatoes
- 75 g (2 ½ oz) Swiss chard leaves
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger
- 90 g (3 ¼ oz) broccoli, chopped
- Juice of ½ lime
- 175 g (6 oz) hummus (see recipe book; or use your favourite chickpea hummus)
- Preheat the oven to 200°C (400°F). 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 saute 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 potatoes high with the chard, broccoli and hummus. Serve with hot sauce on the side for those who like it spicy.
Calories (per serving) 350
Protein 10.3 g
Total fat 15.6 g
Saturated fat 2.3 g
Carbohydrates 46.9 g
Dietary fibre 11.4 g
Sugars 1.9 g
Vitamins A, C, K
Jessica Nadel is a freelance writer and blogger at Cupcakes and Kale – cupcakesandkale.blogspot.com. She has a passion for healthy, plant-based eating and thinks that amongst a diet of vibrant, nourishing meals there is room for a cupcake or two as well.
With more than 100 quick and easy recipes for turning leafy greens into delicious vegan meals, snacks, smoothies, and cakes, her new book shows how fun and easy it is to eat your greens.