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Coleslaw Stuffed Sweet Potatoes
Serves 4
This colourful recipe makes a great lunch or cozy light dinner. Try to choose two sweet potatoes that are roughly the same size. This will ensure they cook at the same rate and will be ready to eat at the same time.
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Ingredients
- 1 Tbsp (15 mL) apple cider vinegar
- 1 Tbsp (15 mL) Dijon mustard
- 2 Tbsp (30 mL) tahini
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) sea salt, divided
- 1 medium carrot, grated
- 1 1/2 cups (350 mL) finely shredded red cabbage
- 1/2 crunchy pear, grated
- 2 medium-sized sweet potatoes
- 2 Tbsp (30 mL) grapeseed oil or avocado oil, divided
- 2 medium beetroots, peeled
- 2 Tbsp (30 mL) raw sunflower seeds
- 1 garlic clove, minced
- 1/2 Tbsp (7 mL) lemon juice
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 green onion, thinly sliced
Nutrition
Per serving:
- calories 333
- protein 5g
-
fat
23g
- saturated fat 3g
- trans fat 0g
-
carbohydrates
29g
- sugars 11g
- fibre 6g
- sodium 469mg
