Name: Vegetarian Loaded Sweet Potato recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 sweet potato medium; 1 tbs olive oil; 2 button mushrooms thinly sliced; 1 tsp garlic minced; 1 tsp ginger minced; 60 g baby spinach; 125 g canned corn cob kernels; 1/2 cup brown rice cooked; 40 g fetta; 1 tsp pine nuts; 1 tbs hummus; 1/2 tsp salt *to taste; 1/2 tsp pepper *to taste

by taram332 Last updated on 07/10/2019

You won't miss the meat in this dish, its packed full of flavour! - taram332

Ingredients

1 sweet potato medium
1 tbs olive oil
2 button mushrooms thinly sliced
1 tsp garlic minced
1 tsp ginger minced
60 g baby spinach
125 g canned corn cob kernels
1/2 cup brown rice cooked
40 g fetta
1 tsp pine nuts
1 tbs hummus
1/2 tsp salt *to taste
1/2 tsp pepper *to taste

Method

Step 1

To cook the sweet potato, pierce it with a fork all over and place in the microwave on a piece of paper towel. Cook for 3 minutes per side or until the sweet potato is tender when pierced with a fork. Set aside and let it cool for a few minutes.
Step 2

Meanwhile, heat the olive oil in a frypan over medium heat. Add the mushrooms and cook for a few minutes until the mushrooms soften. Add garlic and ginger and stir through well. Cook for a further minute. Then add the corn, and spinach and cook, stirring, until the spinach is wilted for about 1 minute. Add in the rice and cook for a further minute until the rice is warmed through.
Step 3

Once the sweet potato has cooled down, cut in half and scoop out the flesh and place it into a bowl. Add the cooked mushroom and spinach mixture, hummus and season with salt and pepper.
Step 4

Place the sweet potato skins onto a serving plate and fill with the mix then crumble over the feta and nuts, serve immediately.