Healthy, vegan, and gluten-free, yet incredibly satisfying and delicious!
Ready in: 40mins
Serves: 4
Ingredients
4 medium sweet potatoes, cut in half lengthways
1 x 400g can cannellini beans, drained and rinsed
1 lemon, juiced
4 tbsp pesto
2 tomatoes, diced
2 avocados, diced
4 tbsp walnuts, crushed
1/4 cup tightly packed fresh mint, finely chopped
olive oil
Salt
Method
Step 1. Preheat oven to 220C and line a baking tray. Lightly brush halved sweet potatoes with olive oil and season tops with a light sprinkle of salt before placing in the oven for 20-25 mins or until the potatoes are fork-tender and non-resistant. Once potatoes are cooked, gently scoop out flesh and place in a large bowl, leaving hollow, boat-shaped sweet potatoes
Step 2. In a medium pan, heat a splash of olive oil, add the cannellini beans, cooking for 2-3 mins. Season with salt and add lemon juice, cooking for another 2 mins
Step 3. Remove cannellini beans from heat and add to the bowl with sweet potato filling. Add pesto, season with salt, and mix together well
Step 4. Refill sweet potato boats with the cannellini, pesto filling, sprinkling each boat with walnuts, and top with freshly diced tomato, avocado and sprinkle with fresh mint
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