Sweet potato is the bomb. I mean seriously. Have you ever baked one because if you haven’t I am pretty sure you want to stop what you are doing right now and go do it.

I think one of the best things about baking a sweet potato is that when you cook it for long enough it caramelises. YES REALLY. Then top it with avocado and you've a match made in heaven and basically got the most delicious meal ever.

So I thought I would share the recipe for my current lunch obsession – baked sweet potato topped with an avocado-veggie mix.

Ingredients: {serves 2}

  • 2 medium sized sweet potatoes

  • 1 avocado

  • 1 red bell pepper

  • 8 cherry tomatoes

  • 40g (half a small tin) of sweetcorn

  • 2 large handfuls of spinach

  • Protein of choice*

*Feta, greek yogurt, pan fried tofu, chickpeas... just dollop it on there


  • Begin by pre-heating the oven to 180 degrees.

  • Place a metal skewer through each sweet potato (if you don’t have skewers you can pierce each with a knife a few times) and cook for 1 – 1 1/2 hours (this will depend on the size of your potato) until soft.

  • In the mean time remove the stem of the pepper and slice into small chunks, quarter the cherry tomatoes and place in a bowl with the sweet corn.

  • Cut the avocado in half, remove the stone and scoop out the flesh. Slice this into chunks and then mash well with a fork. Add this to the bowl mix well.

  • Once the sweet potatoes are ready (they should be very squidgy, soft the whole way through and caramelising where they have been pierced) remove from the oven and serve! Place each potato on a plate and slice in half. Put a handful of spinach and half of the avocado mixture on each. Finish them with protein of choice.

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