Ingredients.

2 medium sweet potatoes, cleaned/scrubbed

Olive oil

Salt

Drizzle of honey

Knob of butter

Quinoa Salad:

Approx. 100g cooked quinoa, cooled

Handful of baby spinach, roughly chopped

1/4 red onion OR 3 spring onions, finely diced/sliced 

A few sprigs of fresh coriander, chopped

1 fresh green chilli, finely chopped (optional)

1 tbsp olive oil

Salt, to taste

Juice of 1 lime

To Serve:

1 ripe avocado, mashed

100g feta cheese, crumbled

Extra chillies/coriander/onion, optional

Equipment.

sharp knife & chopping board

kitchen foil

large mixing bowl

Method.

1. Preheat the oven to 220c

2. Meanwhile, clean the sweet potatoes and rub them in a little oil & salt. Wrap tightly in tin foil and bake in the oven for around 45mins or until nearly cooked

3. After 45mins, carefully remove from the foil and drizzle each one with a little honey. Return them to the oven for another 10-15mins to caremelise and crisp up, making sure the centres are completely soft before setting aside

4. Meanwhile, mix together the ingredients for the quinoa salad and prepare the toppings

5. Cut open the sweet potatoes and add a knob of butter to each, allowing it to melt

6. Top with the quinoa salad, avocado, feta, and any additional toppings you like. Enjoy!