Don’t these look amazing!!
Now when we walk into most staff lunchrooms, we often see cakes, cookies and lollies spread across multiple tables (I know they’re there as I’ve been in many a shift working lunchroom over the years …LOL), but wouldn’t it be nice to see something healthy feature on those tables instead?
Imagine if everyone made a delicious plant-based dish and brought it into share for something different (as opposed to those other things we just mentioned), the lunchroom would immediately turn into a tapas-style restaurant… even though you’re actually at work!
What’s Good About Them …
- They’re rich in beta-carotene – which the body converts to Vitamin A. An antioxidant that assists in the production of white blood cells which play a role in the body’s immune response.
- High in vitamin C – an antioxidant that is great for supporting respiratory conditions by acting on the lining of the lungs, making breathing easier.
- Loaded with potassium – which helps to maintain fluid balance and control blood pressure.
- Full of dietary fibre – especially the skin, which helps to enhance digestion function… AKA keep you regular!
- Contain over 70% water – so a great way to sneak in some extra hydration which helps to reduce fatigue.
What’s In Them
1 large, organic sweet potato, preferably with red skin, as they are higher in beta-carotene
Feta cheese, crumbled
Parsley, to serve
How To Make Them
Slice sweet potato, leaving the skins on, then toss in a bowl containing garlic herb butter.
Distribute sweet potato slices on a baking sheet, then roast in the oven until soft.
Remove and polk each slice with a fork to mash slightly. Top with feta cheese and pine nuts and return to the oven for another 5-10 minutes. Remove then serve with sprinkled parsley.
Eat immediately, or cool slightly, then pop into a container to take into work and share!