RECIPE: Speedy Stuffed Sweet Potatoes

Tofu Stuffed Sweet Potato

How to take the classic jacket potato and turn it into an absolute nutrition nuclear bomb?

Well here’s how!

A simple swap to a sweet potato massively increases the nutritious nature of this simple supper, that sunshine orange hue just hinting at the wondrous benefits within. Then there’s the consideration of what you serve it with, long gone are the days of baked beans and cheese or tuna and sweetcorn, instead I suggest this gorgeously flavoursome tofu, sundried tomatoey, greens mix, with an extra green boost coming in alongside from those yummy roasted sprouts and beans.

A far more fulfilling and fabulous way to fuel yourself in my opinion, and one you can easily make extra of for a lovely leftover lunch, or prep in advance to have on hand at the end of a long busy day.

Serves 2

  • 2 medium sweet potatoes
  • 200g firm tofu
  • 6 sundried tomatoes in oil
  • 1 large red onion
  • 1 cup frozen sweetcorn
  • 1 cup cherry tomatoes
  • 100g collard greens, cavalo nero or sweetheart cabbage

TO SERVE

  • 200g brussels sprouts
  • 100g green beans
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • A little fresh parsley

 

  1. Preheat your oven to 200°C then place the sweet potatoes on a parchment lined tray (they will leak a natural caramel as they bake and this saves on washing up!) and roast for 40-45 minutes turning halfway through. You know they’re done when they feel soft when pressed.
  2. Meanwhile peel and finely slice the onion and add to a large sauté or frying pan with a lid. Drain and rinse the sundried tomatoes under warm water, then dry with kitchen paper to remove any excess oil, finely chop, add to the onions, cover the pan with a lid and heat on a gentle flame until you hear that first sizzle. Stir, re-cover, and leave to sweat gently for 5 minutes until the onions have softened.
  3. Drain the tofu and wrap in kitchen paper or a tea towel, then place a plate or something slightly weighty on top to help remove any excess water.
  4. Remove the tougher stems from your chosen leaves, shred the leaves and leave them to one side, then finely chop the stems and add them to the pan with the onion and tomatoes, re-cover once and continue to cook for a further 5 minutes.
  5. Halve the cherry tomatoes, chop the tofu into 2cm cubes, and add both to the pan along with the sweetcorn. Mix everything together well, season with pepper and a pinch of salt, pop the lid back on and cook until the tomatoes begin to burst (~4-5 minutes or so) then add your shredded leaves and continue to cook gently until they have wilted down.
  6. Nip the tough ends off the sprouts and halve lengthways, popping them into an oven proof dish or onto another parchment lined tray. Rinse the green beans, then pop into another dish or onto the other half of the tray, drizzle with the olive oil, rubbing it in with your fingers, then sprinkle over the oregano and pop into the oven for the last 10 minutes of the sweet potatoe’s baking time.
  7. To serve simply cut open your gorgeous sweet potatoes, tumble in your tofu mix, serve with your stunning roasted greens and sprinkle over the fresh parsley 🙂

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