Gluten-free, vegetarian
Packing a plant-based protein punch, this meal aligns perfectly with the new National Heart Foundation dietary recommendations to eat less meat and increase intake of plant-based foods. The fibre, prebiotics and low glycaemic index will keep you full until the next meal.
Ingredients
4 small sweet potatoes
3/4-1 cup shredded tasty cheese
1 can drained red kidney beans,
1 can drained corn kernels
1/2 teaspoon each of cumin and paprika
Salsa:
6 small sweet tomatoes, diced small amount red onion, chopped finely 1 small capsicum, chopped 1/2 avocado
Method:
1. Preheat oven to 180 degrees. Prick sweet potatoes with a sharp knife and microwave for 10 mins or until soft.
2. Once soft, place on a lined baking tray, top with mixed corn, beans and spices, drizzle with olive oil, scatter with grated cheese and bake at 180 degrees Celsius for about 15 minutes or until cheese is melted and golden brown.
3. Mix salsa ingredients, divide between plates and serve.
Gluten-free, vegetarian
Packing a plant-based protein punch, this meal aligns perfectly with the new National Heart Foundation dietary recommendations to eat less meat and increase intake of plant-based foods. The fibre, prebiotics and low glycaemic index will keep you full until the next meal.
Ingredients
4 small sweet potatoes
3/4-1 cup shredded tasty cheese
1 can drained red kidney beans,
1 can drained corn kernels
1/2 teaspoon each of cumin and paprika
Salsa:
6 small sweet tomatoes, diced small amount red onion, chopped finely 1 small capsicum, chopped 1/2 avocado
Method:
1. Preheat oven to 180 degrees. Prick sweet potatoes with a sharp knife and microwave for 10 mins or until soft.
2. Once soft, place on a lined baking tray, top with mixed corn, beans and spices, drizzle with olive oil, scatter with grated cheese and bake at 180 degrees Celsius for about 15 minutes or until cheese is melted and golden brown.
3. Mix salsa ingredients, divide between plates and serve.