This is a simple lunch full of goodness, void of badness, that will help curb any unwanted cravings. Make it fresh or make the night before and reheat at work or home.
Here's what you're adding to your diet: Sweet potatoes are full of Vitamin C, Vitamin A and beta carotene, fibre and potassium. Spinach is packed with folate, iron and Vitamin K. Mushrooms are a great low calorie source of B Vitamins and many minerals, especially selenium, an important antioxidant. Red Onions are also a source of antioxidants, especially the micronutrient chromium, which helps the body respond to insulin and can help lower blood glucose levels, and flavonoids which help reduce heart disease.
Lots of good - and lots of good taste and satisfaction.
Baked Stuffed Sweet Potato
1 large sweet potato
3-4 mushrooms, diced small
1 small or 1/2 large red onion, sliced
2 handfuls spinach
1 tablespoon creme fraiche (*a small bit of fat helps the absorption of beta carotene)
1/4 teaspoon chili flakes
1/4 teaspoon dried tarragon
1 teaspoon olive oil
Bake the sweet potato in a hot (200ºC) oven for approximately 45 minutes. I put a metal skewer through the middle to speed cooking time. It's a good idea to put a baking sheet underneath to catch any drips - can be directly under, or on a lower rack.
Remove potato from oven - prick with a fork to make sure it's soft - and slice open lengthways. Loosen the potato and add your filling.