Moroccan loaded sweet potato

This is like a baked potato, but better because it’s sweet potato! 

This fantastic, easy recipe takes the hassle out of getting vegetables into you and it is totally delicious. It is high-carb so for those who are restricting use half a potato rather than a whole one. Recipe serves two.

Ingredients

• Olive oil
• Moroccan seasoning
• 2 sweet potatoes
• 400g chicken breast/thigh
• 1/2 green capsicum
• 1/2 red capsicum
• 1/2 red onion
• 1/2 brown onion
• 1/2 eggplant
• 1/2 cucumber
• 4 button mushrooms
• Sour cream and chopped spring onions, to serve

Method

1. Slice the sweet potatoes in half without completely splitting. Score the inside flesh in a light criss-cross pattern. Bake in 180C oven until cooked.

2. While the sweet potato is cooking dice the chicken and add to a saucepan with a dash of olive oil.

3. Dice all vegetables and when the chicken is sealed, add the vegetables. Stir through until all vegetables are lightly cooked and have reduced in size.

4. Add one tablespoon of Moroccan seasoning to the vegetables and continue to stir. Leave to simmer and the vegetables will soften and turn into a stewy-salsa.

5. When the sweet potato is cooked, take it out of the oven and heap the vegetables between the halves. Add sour cream and spring onions to serve.