Baked Sweet Potato with Chilli Onion Salad
- 2 Sweet Potatoes (scrubbed)
- 1 tablespoon Olive Oil (plus extra for additional frying)
- 1 Red Onion (quartered)
- 1 Slice of Lemon
- 1 Red Pepper (sliced)
- 200g Baby Spinach
- 1 Small Red Chilli (deseeded & thinly sliced)
- Rocket Salad Leaves
- Balsamic Vinegar (to drizzle)
- Pre-heat the oven to 180C (fan-assisted) and pierce the potatoes with a fork all the way around.
- Place onto a baking tray and rub thoroughly with the olive oil.
- Add the red onion quarters and drizzle over the juice from the slice of lemon.
- Cook for 30 minutes.
- After this time, remove the red onion quarters and continue to bake the sweet potatoes for a further 30 minutes.
- With 15 minutes remaining, heat a medium-sized frying pan and add a little olive oil.
- Cook the red peppers for 5 minutes, then add the chilli for a further 5 minutes.
- Finally add the spinach and allow to wilt, then return the red onion to the pan to reheat.
- Once the oven time is up, remove the sweet potatoes from the oven and carefully pierce the skin using a sharp knife to open up.
- Assemble the frying pan ingredients on top of each potato and add some additional rocket leaves.
- Finish by drizzling over the balsamic vinegar and serve.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/baked-sweet-potato-3940/
3.5.3208