Serving Suggestion: 1
Nutritional Information
| Total Calories (kcal) | Total Protein (g) | Adjusted Protein (g) * | Exchanges per recipe |
| 335 | 3 | 2.1 | 1 x 2g |
Nutritional Information per serving suggestion: 1
| Total Calories (kcal) | Total Protein (g) | Adjusted Protein (g) * | Exchanges per recipe |
| 335 | 3 | 2.1 | 1 x 2g |
Ingredients
1 medium sweet potato
40g vegan feta cheese
25g green olives
25g spring onion, sliced
25g sundried tomatoes
For the sauce:
30g vegan coconut yogurt
½ tsp ground coriander
½ tsp garlic puree
Chopped coriander
Directions:
- Wash the sweet potato and microwave if for 7 minutes until it’s partially cooked.
- Mix the cheese, tomatoes, olives, and onions in a bowl.
- Slice open the potato and place the cheese filling into the middle.
- Wrap the potato in foil.
- You can finish the cooking on a BBQ or in a 180oC oven for 15 minutes.
- To make the sauce, mix the yogurt, ground coriander, garlic and fresh coriander together – serve with the baked sweet potato.
Chefs tips
- Great for lunch, BBQs and summer parties.
- You can use any vegetables to stuff the potato.
- Vegan smoked cheese works great in this recipe.
- You can freeze the cooked potatoes once cooled until needed. Re-heat at 180oC for 35 minutes.
Protein Swap Suggestions
7g swap
| Food | Portion Size |
| Poultry (cooked) | 25g / 1oz |
| Cheese (hard) | 25g / 1oz |
| Soya Yoghurt | 250g |
| Tinned chick peas, kidney beans | 100g |
NUTRITIONAL CALCULATION
| FOOD | Kcal | Protein | Adjusted |
| 1 medium sweet potato | 130 | 1.8 | 1.8 |
| 40g vegan feta cheese * | 122 | – | – |
| 25g green olives | 25 | 0.2 | – |
| 25g spring onion, sliced | – | ||
| 25g sundried tomatoes** | 45 | 0.75 | – |
| 30g vegan coconut yogurt *** | 36 | 0.27 | 2.1 |
| TOTAL | 335 | 3 | 2.1 |
*Violife Vegan Greek White Block 230G
**Tesco Sun Dried Tomatoes 285G
*** Coconut Collaborative Dairy Free Natural Coconut Yogurt 350G