Stuffed Sweet Potato With Vegetables Recipe

About this recipe

A diabetic-friendly dinner option featuring a baked sweet potato stuffed with a medley of sautéed vegetables, lightly seasoned for a wholesome and satisfying meal.

Ingredients

• 500 g Organically Grown Sweet Potato
• 100 g Broccoli Florets
• 200 g Orange Carrot (Gajar)
• 200 g Cauliflower Florets
• 400G Freshos Corn Kernels
• 500 ml Oleev Extra Light Olive Oil
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 200°C (400°F). Wash and pierce the sweet potato with a fork, then bake it in the oven for 45-50 minutes until tender.
2. 2. While the sweet potato is baking, heat 2 tsp of olive oil in a skillet over medium heat.
3. 3. Add 1/4 cup of chopped broccoli, 1/4 cup of diced carrots, 1/4 cup of cauliflower florets, and 1/4 cup of corn kernels to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. 4. Once the sweet potato is done, carefully slice it open lengthwise and gently fluff the inside with a fork.
5. 5. Spoon the sautéed vegetables into the sweet potato, season with 1/2 tsp of salt and 1/2 tsp of black pepper, and serve warm.