RECIPE: Vegetarian Stuffed Sweet Potatoes

Dietetics and nutrition student, Laura Ford, is passionate about showing just how easy healthy eating can be. Sharing nutritious recipes to her blog Laura Ford Nutrition, each dish is just as visually appealing as it is good for you. Using her GT Homewares 25cm Earth Bowl, Laura has created a vegetarian stuffed sweet potato recipe with simple and nutritious ingredients. Perfect for the winter time, this recipe is a cold weather saviour.


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2 medium sized sweet potatoes
2 tsp garlic infused extra virgin olive oil
½ tsp cumin seeds
1 bunch kale, washed and finely chopped
400g canned mixed beans, drained and rinsed
1 tsp Mingle Sammy seasoning (optional)
Salt, pepper and chilli to taste
120g feta cheese
Handful of walnuts, lightly toasted
2 tbsp pomegranate arils (optional)


  1. Preheat oven to 200C
  2. Wrap each potato individually in aluminium foil and bake in oven for 1 hour until soft
  3. Heat garlic oil in a large fry pan over a medium-high heat. Add kale and cumin seeds and cook for 4 minutes until kale is wilted, stirring frequently. Season with salt, pepper and chilli.
  4. Add drained beans and continue to fry for another 2 minutes until beans are warmed through and kale is slightly charred. Add seasoning if using
  5. To serve, cut each potato in half and top with kale and bean mix, feta cheese, walnuts and pomegranate arils.
  6. Enjoy!



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