Recipe and image courtesy of Love Radish.
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.
So what do you think of this Sweet Potato Topped with Ricotta, Celery And Radish Healthy Lunch Or Dinner Recipe?
Do you also fancy trying it?
Sweet Potato Topped with Ricotta, Celery And Radish
Equipment
- Baking tray
- Frying pan
Ingredients
- 1 sweet potato
- drizzle of olive oil
- 1 tbsp ricotta
- 1 stick celery, sliced
- 3 radishes, sliced
- 2 small tomatoes, quartered
- 1 tbsp pumpkin and sunflower seeds
Instructions
- Heat the oven to 200C/180C fan.
- 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.
- 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.
- Toast the seeds in a dry frying pan until they start to pop.
- 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.
Notes
Why not also follow along on Pinterest?
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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.
Looks really yummy! #MMBC
Author
Thanks for the comment Carol 🙂
This looks different. I bet it tastes great.
Author
Thanks for stopping by 🙂
I love baked sweet potato and have never tried it with ricotta. It looks delicious! Thank you for sharing with us at Fiesta Friday 🙂
Author
Thanks for all the visits, Petra 🙂
I am not a vegetarian, but this looks tasty. Thank you for sharing with #omhgww. Your post will be shared if buttons are available. We look forward to seeing you again next week. Have a wonderful week.
Author
Thanks for hopping by 🙂
It does look delicious! I am wanting to add more fresh fruits and veggies to the table this year! That is one thing that I miss from Europe is how my friends would incorporate raw veggies and fruits in every meal. I do eat a nice salad with different things added to it for lunch most day. I usually top it with some leftover meat or fish.
http://www.chezmireillefashiontravelmom.com
Author
Thanks so much for visit 🙂
This sounds so very good! I love sweet potatoes! Thank you for sharing with us at Embracing Home and Family!
Author
Thanks for hosting and stopping by 🙂
This looks like one of the best stuffed potatoes I’ve seen! My mouth is watering. Thanks for sharing at the What’s for dinner party. Hope the rest of your week is joyful!
Author
Thanks for visiting, Helen 🙂
I love that you get to eat this beauty with your eyes first. It looks amazing an di just know it will taste great too!
Thank you for sharing your recipe for sweet potato topped with ricotta, celery and radish at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at the party tomorrow and pinning too.
Hugs,
Kerryanne
Author
Thanks so much for stopping by, Kerryanne 🙂
Looks good!! Thanks so much for linking up with me at the #UnlimitedMonthlyLinkParty 20, open until January 26. Shared on social media.
Author
Thanks so much for hosting and stopping by 🙂