rainbow loaded sweet potato boats
These insanely delicious loaded sweet potato boats are gluten free, vegan, and soy free! They are a new favourite of mine because they are super easy to make and are rich in colour and nutrients.
Inside these sweet potatoes are sautéed mushrooms, lettuce, red cabbage, cherry tomatoes, radish, herbs and cucumber, topped with guacamole and a creamy tahini lemon dressing. All the different elements and fillings offer a variety of abundant flavours and textures that truly make each bite so enjoyable. I really love how colourful they turned out!
Sweet Potato & Fillings
• large sweet potato
• 2 large romaine lettuce leaves
• 1 radish
• 8-9 cherry tomatoes
• 1/4 cup cabbage
• 2 tbsp coriander
• 1 tbsp chives
• 1 small cucumber
• 1 avocado
• juice of 1 lime
• 1 tbsp diced white onion
• 1/2 tsp chilli flakes
• 1/4 tsp sea salt
• 1 tsp chopped coriander
• 1 cup button mushrooms
• 1 clove garlic
• 1 tsp coconut oil
• 2 tbsp parsley
• 1 tsp paprika
Tahini Lemon Sauce
• 1 tbsp lemon juice
• 1 tbsp hulled tahini
• 1 tsp water
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
1. Preheat your oven to 210°C, cut your sweet potato in half and cut some crosses into each half at the centre to help the sweet potato cook a little quicker (you will be scooping out the centre of the sweet potato anyway). Place on a baking tray lined with baking paper and cook at 200°C for 45minutes or until you can easily put a knife through the sweet potato.
2. Next, start your sautéed mushrooms by frying a clove of diced garlic in a pan with coconut oil on a low heat. Cut your mushrooms into quarters, and add them to the pan, along with the parsley and paprika. Stir for about 5 minutes or until the mushrooms become golden and soft in texture.
3. To create your guacamole: Using a fork, mix in a bowl your avocado and add the lime juice, finely grated garlic, diced red onion, sea salt, coriander and chilli flakes.
4. Once your sweet potato halves are ready, take them out of the oven and let them cool off for 2 minutes. Then, use a knife to gently trace out the centre of each sweet potato half. I prefer to leave about 1-2cm of space from the edge of the sweet potato when cutting out the middle.
5. Using a spoon, gently scoop out the sweet potato flesh you’ve traced into each half, and place it aside in a bowl.
6. Create your tahini lemon dressing by adding the tahini, lemon juice, water, sea salt, and garlic powder to a small bowl and mix with a spoon until all ingredients are well combined and creamy. When mixing tahini with liquid, it tends to thicken up pretty quickly and become quite dense, if this happens, slowly add a little more water until you achieve a ‘dressing’ consistency, however you still want it to be a little thick so it’s not ‘runny’.
7. To prepare your veggie fillings, remove the stems from the romaine lettuce leaves and them into cut long thin strips. Thinly slice your radish and cabbage, and cut your cherry tomatoes into quarters. For the cucumber, I prefer to dice it up but you can also slice or shave it into small pieces.
8. To assemble your glorious sweet potato boats, add in your lettuce strips, mushrooms, cabbage, radish, sweet potato you previously set aside, cucumber, cherry tomatoes, chives, and coriander. Take two big scoops of your guacamole and top each sweet potato half with a scoop.
9. Finally, drizzle your tahini lemon dressing over the top, and voilà! You now have the most beautiful, colourful, nutrient-rich, flavourful meal.
Optional — add lime wedges and fresh red chilli to your plate for extra zing.
Thank you Olivia Harper,