Baked Sweet Potato with Pickled Slaw

Baked Sweet Potato with Pickled Slaw

This makes such a great nutritious lunch we're sure you will cook it again & again. Add anything you like to the slaw, like sliced cucumber, herbs & chopped tomato.

CAL P/SERVE
241
kJ P/SERVE
1010
FAT P/SERVE
2.6g
CARBS P/SERVE
44.5g
PROTEIN P/SERVE
5.5g
SUGAR P/SERVE
22.3g
SODIUM P/SERVE
30g
FAT
%
1.1%
ENERGY RDI%
11.6%

If you don’t have sweet potato on hand you can use pumpkin or low GI potatoes which are now available.

Ingredients

  • 1 large sweet potato, cut into 2 x 200g circles
  • 1 cup (50g) finely sliced or shredded wombok/Chinese cabbage
  • ¼ red capsicum, finely sliced
  • 1 spring onion, finely sliced
  • 50g fresh pineapple, cut into chunks then finely sliced
  • Cooking spray

Dressing:

  • 1 tbsp. apple cider vinegar
  • 1 tbsp. mirin or rice wine vinegar
  • 1 tsp. brown sugar

Method

  1. Preheat oven to 200C on fan bake. Peel your circles of sweet potato and place on a baking tray lined with baking paper. Spray with cooking spray all over the potato and bake for 30 minutes.
  2. Meanwhile place your cabbage, capsicum, spring onion and pineapple into a mixing bowl and season with pepper. Mix dressing ingredients and drizzle over slaw, mix well and place into fridge until potato is ready.
  3. Take out potato when cooked and season with salt and pepper. Place onto a plate and slaw on top. You can add a dollop of Greek yoghurt if you like.

Nutrition Table

Servings: 2 Serving size:229g
Average Serve Average 100g
Energy 1010 kJ 338 kJ
  241 Cal 81 Cal
Protein 5.5 g 1.8 g
Fat, total 2.6 g 0.9 g
- saturated 0.4 g 0.1 g
Carbohydrate 44.5 g 14.9 g
- sugars 22.3 g 7.5 g
Sodium 30 mg 10 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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