Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Serves: 4
Prep time: 10 mins
Cooking time: 40 mins
Ingredients
- Mince
- 2 medium sweet potatoes, halved lengthwise
- 500g turkey mince
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 tbsp tomato paste
- 1 x 400g jar medium salsa (or mild or hot)
- 1 diced zucchini
- Avocado top
- 1 large avocado, mashed
- juice of ½ lime
- 1 small onion, finely diced
- 8-10 cherry tomatoes, diced
- 1 tbsp salsa
- ¼ tsp salt
- cheese top
- 1 ½ cups vegan pizza/grated cheese
- 1 cup natural coconut yoghurt
- chopped chives
- taco seasoning (optional)
Method
- Preheat oven to 200ºC.
- Place the potato halves on a lined tray and bake for 30-45 minutes until cooked through.(The cooking time depends on the size of your potatoes.)
- While potatoes are cooking, heat oil in a frying pan on medium high heat.
- Add onion and garlic, and cook until softened (2-3 minutes).
- Add the mince and break it up, stir and season with salt and pepper.
- Add the tomato paste, salsa and zucchini, stir and simmer for 30 minutes.
- Avocado
- Combine all ingredients under ‘avocado’ and mix well together.
- Sweet potato boat
- Fluff the flesh of each potato with a fork, careful not to pierce the skin.
- Top each half with mince and grated cheese and place under a hot grill to melt the cheese ( beware it burns quickly if not watched).
- Place onto a serving plate, spoon avocado mix over the cheese and top with a dollop of yoghurt.
- Garnish with chives and taco seasoning or smoked paprika.
- Enjoy
