Baked Sweet Potato with Pickled Slaw
CAL P/SERVE
241
kJ P/SERVE
1010
FAT P/SERVE
2.6g
SODIUM P/SERVE
30g
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
- 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.
- 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.
- 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 |
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