Baked Sweet Potato with Pomegranate Tabbouleh
Lunch and Dinner Main, Lunchbox, Sides
I love my baked sweet potato with tabbouleh, and this recipe is so delicious and super pretty. Baked sweet potatoes are so simple to prepare and they really hit the spot. Here, I have teamed it with this fresh crunchy tabbouleh but you can mix it with anything, as it sits well with almost everything.
The sesame seeds give this a little crunch and a good dose of calcium, if you are dairy free try and get some sesame seeds or tahini in your diet to keep you calcium intake up. These seeds go so well with the middle eastern feel of the coriander and pomegranate.
Enjoy!
The Recipe
Ingredients
- Serves 2
- 2 sweet potatoes
- 1 pomegranate
- 3 tbsp of sesame seeds
- 4 tbsp of fresh chopped coriander
- 2 tbsp of olive oil
- 1 big pinch of salt
- 1/2 chopped chilli
- 1 lime juiced
Directions
Preheat the oven to 210 C
Prick each sweet potato a few times. Place on a baking tray and bake for 45 minutes until cooked through.
To make the pomegranate tabouleh, slice the pomegranate in half and break out the seeds, mix with the sesame seeds, chopped coriander, lime juice, olive oil, chilli and salt.
Images: Lucy Richards Photography
