Recipe

Solo: Loaded Sweet Potato

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Baked sweet potato topped with fried eggs, sautéed chilli-flavoured mushroom and spinach.

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serves 1

¼ tsp
2 tbsp
½ tsp
¼ tsp
50g
65g
¼
2
1
.

ingredients

vegetable stock granules
boiling water (for chicken stock)
fresh dill – chop finely
chilli flakes
swiss chard – cut off ends and chop coarsely
button mushrooms – slice finely
onion – peel and chop finely
eggs (from your pantry)
sweet potato – wash and dice (2 cm)
olive oil, salt & pepper (from your pantry)

Ingredients to serve 1

¼ tsp x vegetable stock granules
2 tbsp x boiling water (for chicken stock)
½ tsp x fresh dill – chop finely
¼ tsp x chilli flakes
50g x swiss chard – cut off ends and chop coarsely
65g x button mushrooms – slice finely
¼ x onion – peel and chop finely
2 x eggs (from your pantry)
1 x sweet potato – wash and dice (2 cm)
. x olive oil, salt & pepper (from your pantry)

Method

Step 1

Preheat oven to 200⁰C.

Step 2

Place diced sweet potato on baking sheet. Season with salt and freshly ground pepper and drizzle with olive oil. Bake in oven for 15 to 20 minutes until done.

Step 3

Stir the vegetable stock granules into the boiling water and mix well. Set aside.

Step 4

Heat a few glugs of olive oil in a saucepan on medium to high heat. Add the onion and sauté for 5 to 6 minutes until translucent. Add the mushrooms, salt and pepper, and continue to sauté for another 5 or 6 minutes, until the mushrooms are soft and starting to brown. Add the swiss chard, vegetable stock, and chili flakes and cover. Turn the heat down to low and cook for 3 minutes. Remove the lid and allow the stock to mostly evaporate, stirring occasionally.