This is the perfect recipe for when you get home after a long day and begin to feel hungry but have no idea what to eat. This is something healthy and hearty which will keep you warm and full as you watch some TV before going to bed. It also works well as a recipe to use up the odd ends of stuff lying in the fridge (the half avocado from your breakfast, the lime from last night’s pres, or the sad herbs in the fridge door).
The recipe serves one but can be scaled up as much as you like.
Ingredients:
1 sweet potato
2 spring onions
Half a medium avocado
Juice of half a lime
1 tsp paprika
50g feta
Handful of coriander/ mint
Instructions:
- Preheat the oven to 220 degrees C.
- Wash the sweet potato, stab it a bunch of times all over with a fork, and then put it in the oven for 45 to 50 minutes.
- Dice up the spring onions and mash them with the avocado, paprika and lime (taste whilst squeezing the lime in until you are happy with the flavour, I know that I like mine very limey). Season generously.
- Crumble the feta and chop up the herbs.
- When the potato is cooked slice it down the top centre. Push the ends inwards to open it up more and use a fork to fluff up the insides.
- Chuck the smashed avocado and then the feta and herbs onto the sweet potato and season with a little more salt and pepper. And voila! Tuck in whilst it’s still warm.
Image by Maddie Everett-Heath for The Student
