If you don’t have sweet potato on hand you can use pumpkin or low GI potatoes which are now available.
- 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
- 1 tbsp. apple cider vinegar
- 1 tbsp. mirin or rice wine vinegar
- 1 tsp. brown sugar
- 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.
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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