Sweet Potato Topped with Ricotta, Celery And Radish. Healthy Lunch Or Dinner Recipe. Hello friends. So how are you today?

Are you meeting your New Year Goals?

(Today I am re-sharing a recipe form National Vegetarian Week 2018 which ran from 14-20 May).

I am sharing this recipe again, as it looks so good!! Great if you are trying to be healthier and cut down on meat this January.

It’s all about eating delicious and exciting veggie food and promoting the benefits of a meat-free lifestyle.

So sink your teeth into a range of delicious dishes and go vegetarian for just one week. Today I am re-sharing this tasty idea from the campaign.

So are you looking for something healthy and tasty for Lunch? Sweet Potato Topped with Ricotta, Celery and & Radish anyone?

A simple midweek meal, a baked sweet potato provides a source of slow-release energy. Topped with a light and creamy ricotta, crunchy veg and seeds, this is a deliciously healthy and satisfying meal.

How To Make A Sweet Potato Topped with Ricotta, Celery And Radish:

Serves: 1

Preparation time: 5 minutes
Cooking time: 30 minutes

You’ll Need:

1 sweet potato

a drizzle of olive oil

1 tbsp ricotta

1 stick celery, sliced

3 radishes, sliced

2 small tomatoes, quartered

1 tbsp pumpkin and sunflower seeds

What To Do:

1.) Firstly, heat the oven to 200C/180C fan.

2.) Scrub the potato well and wipe a little oil over the surface. Cook in the oven for 30-40 minutes (depending on the size of the potato), until soft all the way through.

3.) Once cooked, take the potato out of the oven and set aside to cool a little. While the potato is cooling season the ricotta and slice the vegetables.

4.) Toast the seeds in a dry frying pan until they start to pop.

5.) When the potato is cool enough to handle, make a deep slit lengthways and prise open. Season inside the potato and carefully mash the potato flesh. Dollop the ricotta on top then top with the vegetables, season again and scatter with seeds.

Sweet Potato Topped with Ricotta, Celery And Radish:

Updated post. First published here 30th April 2018. Recipe and image courtesy of Love Radish.

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