© 2019 Dr Amina Davison

Recipe: Baked sweet potato with roasted red pepper, feta, swiss chard and sumac.

August 16, 2018

This is a really simple recipe inspired by a lunch I had at a local cafe in Leeds.  It's on an urban farm which I often go to with my toddler, and the addition of this cafe has made things even better.  They serve lovely coffee and delicious simple local food. 

Don't let this simple recipe fool you, although it's not very complicated it still packs a nutritional punch.  Dark green leafy veg like swiss chard and kale are rich in antioxidants, vitamins and minerals such as calcium, vitamin K and magnesium.  Both red pepper and sweet potato are good sources of vitamin A which is important for eye health, vitamin C for immune support and B vitamins for energy. Sweet potato is also a good source of fibre which is important for gut health.  The lentils and feta cheese add a good boost of protein, and more fibre from the lentils.  

Dairy products from goats or sheep may be better tolerated by some people than dairy from cows, as it contains A2 casein, (milk protein,) that may be easier to digest.  If you can't tolerate dairy at all however, feel free to leave the feta out, or sub with vegan cream cheese, toasted nuts or seeds. 

 

Serves 1

 

Ingredients

 

1 sweet potato

olive oil

1 red pepper

1 cup leafy greens such as swiss chard, kale or spring greens. Tough stalks removed and roughly chopped. 

40g cooked puy lentils

40g feta cheese

1tsp sumac

Salt and pepper to taste

 

 

Method 

 

1.  Preheat the oven to 190 degrees C, rub the sweet potato with a little olive oil and place in the oven on a baking tray.  Bake for 1 hour. 

 

2. Cut the red pepper in half lengthways and remove the seeds.  Place both halves on a baking tray skin side up, rub the skin in a little olive oil and bake in the oven with the potato for around 30 minutes, until the skin is blistered and charred. 

 

3.  Meanwhile, sauté the greens and lentils in a little olive oil on a medium/high heat for 2-3 minutes, season lightly with salt and pepper.  

 

4.  When the potato and red pepper are cooked, remove from the oven. Put the pepper to one side to cool. 

 

5.  Slice the potato in half and crumble the feta cheese over both halves, pushing the cheese into the soft potato so it can melt slightly. 

 

6.  When cooled a little, peel the skin from the red pepper and tear into rough chunks. 

 

7.  Top the baked potato with the red pepper, sautéed greens and lentils.

 

8.  Sprinkle over the sumac and drizzle with a little olive oil. 

 

 

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