Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!
8 sweet potatoes (assuming each person has one sweet potato)
1 tub of sour cream
1 jar of tomato salsa (homemade or bought)
125g grated cheese
1 can black beans
1 can sweet corn kernels
4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half
1 red onion, chopped finely
A handful of coriander, chopped roughly
1 cucumber, diced chunky
2 avocados, diced or sliced as you like
Ready for the oven
The colours are just fantastic!
Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!
2 mangoes, sliced
1 onion, chopped
5 garlic cloves, crushed
1 Kg chicken breast, sliced
1 x 400g can coconut cream
1 heaped tbs butter chicken powder
A sprinkle of chopped chives and coriander
Dash of coconut oil
Splash the coconut oil in a pan and add the garlic, stirring for 2 minutes. Add the onion, and stir. Sprinkle the spice powder on top and stir around. Add the coconut cream and stir. Once fully combined, add the chicken breast and let simmer for 15 minutes. Add the mango and simmer for a further 15 minutes. Sometimes I add some thinly sliced capsicum for colour, or more vibrant coloured herbs, again, for a splash of colour! But I almost always serve with rice. Here I have served it with my Turkish rice! Sooo yummy!!
This is a nice salad with an easy dressing. It always looks nice with yellow, orange and red tomatoes, but any kind are good. And apple in salads – so underrated!! Add an apple or two to any salad and you’ll be finding yourself doing it again and again!
2 apples, diced
6 baby cucumbers, sliced lengthways
250 g punnet various tomatoes
Salt and pepper
30ml apple cider vinegar
10 ml olive oil
Place the apples, cucumbers, tomatoes and anything else you wish to add in a salad bowl. Splash the olive oil and cider vinegar over, crack pepper and salt on top and toss. Serve immediately!
Do you like meals where you can shove it in the oven and go do stuff? I do! This is one of those, great for school nights because once it’s in the oven I can read with the kids, help with sight words, homework or whatever they need. Because the chicken is cooked in such a slow oven with lemon it is really moist, and the veges are scrumptious! This is a family winner dinner!
1 kg chicken thighs
2 capsicums, chopped rough
4 potatoes, largely diced
5 garlic cloves
2 swedes, chopped rough
1 lemon, halved
Salt and pepper
Handful of basil roughly chopped
Place all ingredients on a lined baking tray. Squeeze the lemon all over everything and then place on the tray too. Bake at 150 degrees Celcius for about 1 ½ hours. This way the chicken is slow cooked in the juice and is very tender, and the veges are just beautiful! Sprinkle with herbs when you take it out of the oven! I serve this with some baked pumpkin and salad on the side.