Spiced Sweet Potato “Steaks”
- RECIPE MAKES: 2 serves
- PREP TIME: 10 min
- COOK TIME: 45 min
A tasty & spiced sweet potato ”steak” with yoghurt and a fresh and crunchy salad
Preheat over to 200C. Line a large baking tray with baking paper.
Combine the garlic powder, smoked paprika, ground coriander and cayenne pepper in a small bowl. Mix to combine. Set aside 1 tsp of the spice mix for later.
Peel sweet potato and cut lengthways into 4x thick slices /”steaks” (approx. 4x 90g). Brush both sides of the sweet potato with olive oil then sprinkle both sides generously with the spice mixture. Place sweet potato on the baking tray and bake in oven for 45mins or until golden and tender (keep leftover olive oil for the dressing, see step 5).
Whilst the sweet potato is cooking prepare the salad by combining the cucumber, baby tomatoes, torn basil leaves and red onion in a small bowl. Season with salt and pepper.
Prepare dressing by mixing together the lemon juice, maple syrup and the remaining olive oil.
When ready to serve, divide the sweet potato into 2 serves. Spread the yoghurt thinly on a plate, top with sweet potato ”steaks”, and add salad on the side. Pour dressing over the salad and sprinkle with remaining spice mix, salt, pepper and extra basil leaves over meal.
PROTEIN: 5g per serve
Sweet potato contains protein and must be counted.
45g of sweet potato contains 1g protein. Alter the amount of sweet potato to meet your protein needs. For a protein free meal try baking zucchini or Jarrandale pumpkin (or other protein free vegetable) coated in the spice mix.
- 2 tsp garlic powder
- 1 tsp smoked paprika
- Pinch of cayenne pepper
- 1 tsp ground coriander
- 1 medium sweet potato (approx 400g), peeled and cut into 4x 90g slices
- 1 ½ Tbsp extra virgin olive oil
- 1 cucumber, sliced
- 1/2 small red onion, thinly sliced
- 200g baby tomatoes (baby roma or grape), cut in half
- 1 sprig of fresh basil leaves, roughly torn
- 1 Tbsp lemon juice
- 2 tsp maple syrup
- 1/2 cup plain coconut yoghurt*
- Salt and pepper
- Basil leaves, reserved spice mix, salt and pepper to serve
