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Baked sweet potatoes with slaw

Sweet potato jackets with pomegranate & celeriac slaw

A star rating of 4.3 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Line up three of your 5-a-day at lunchtime with this vibrant vegetarian dish. It's low-calorie too, while beta-carotene and vitamin C help to keep skin healthy

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal482
low infat18g
saturates4g
carbs60g
sugars40g
fibre15g
protein13g
salt0.7g
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Ingredients

  • 2 sweet potatoes (about 195g each)
  • 90g pomegranate seeds
  • 8 walnut halves , broken
  • small handful coriander , chopped
  • 120g pot bio yogurt

For the slaw

  • 1 small red onion , halved and thinly sliced
  • 160g peeled celeriac , thinly sliced into matchsticks
  • 2 celery sticks , chopped
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 2 tsp balsamic vinegar
  • 0.5 - 1 tsp English mustard powder (optional)
  • 2 tbsp chopped parsley

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.

  • STEP 2

    Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.

  • STEP 3

    Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.

RECIPE TIPS

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Recipe from Good Food magazine, January 2019

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A star rating of 4.3 out of 5.6 ratings
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