Greek-style recipe for stuffed sweet potatoes Try this nutritious dish for stuffed sweet potatoes with Greek inspiration instead of a simple jacket potato. For a quick and healthful meal suggestion, stuff your potato with a colourful salad consisting of red onion, tomatoes, feta, and butter beans, and top it off with a dollop of homemade tzatziki.
Serving for 4
45 minutes to cook and 15 minutes to prepare.
362 calories per serving
Recipe By: avacadoskillet
Ingredients For Greek-style recipe for stuffed sweet potatoes:
- 400g of tin butter beans, drained and rinsed
- 4 medium sweet potatoes, scrubbed clean and pricked with a fork
- 1 red onion, thinly sliced
- One red chilli, peeled and cut finely
- Two tomatoes, cut finely
- 10g of freshly selected
- Coarsely chopped oregano leaves
- One tablespoon of olive oil
- One tablespoon balsamic vinegar
- ½ grated cucumber, finely
- 10g of mint, cut into fine leaves.
- ½ lemon, squeezed and zest
- 150g of yoghurt in the Greek style
- 100g of crumbled Greek-style salad cheese
- 1 cup of finely shredded romaine lettuce
Instructions For Greek-style recipe for stuffed sweet potatoes:
- Set the oven to 220°C on gas 8 or 200°C on fan. After putting the sweet potatoes on a baking dish, bake them for 40 to 45 minutes in the oven. Alternatively, pierce with a knife and microwave for 10 to 12 minutes until soft.
- Meanwhile, combine the butter beans, tomatoes, red onion, chilli, oregano, olive oil, balsamic vinegar, and a dash of salt and pepper to taste in a big bowl.
- Combine the yoghurt, cucumber, mint, lemon juice, and zest in a different bowl.
- After slicing open the cooked sweet potatoes, stuff them with the butter bean salad and top with cheese. Present the tzatziki and lettuce separately.
REASONS TO LOVE THIS RECIPE:
- It is rich in plant-based protein, gluten-free, and vegan.
- Making it is simple.
- The flavour of the herbaceous yoghurt sauce is intense.
- The recipe’s fibre and probiotics are beneficial to your digestive system.