Stuffed Sweet Potato With Vegetables Recipe

Fusion cuisine · 290 calories

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

  • - Red Sweet Potato
  • 450G Pack'D Organic Broccoli Florets
  • 1 Kg Carrots - 1kg
  • 500 G Jack'S Cauliflower Florets
  • 450G Pack'D Organic Super Sweet Sweetcorn
  • 100 Ml Extra Virgin Olive Oil With White Truffle Slices, 100Ml
  • 50G Pepper Black Ground BWFO
  • - Tata Salt

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.