This perfectly balanced dish is an ideal choice for those embracing an anti-inflammatory lifestyle. The vibrant orange hue of sweet potato is due to the presence of beta-carotene, a plant pigment known for its anti-inflammatory properties. Not only is this recipe low in saturated fat, but it also offers a dose of healthy omega-3 fats through a delicious crunchy seeded topping. Moreover, it caters to dietary preferences, being both gluten and dairy-free. Finally, to enhance its nutritional profile, this recipe is crowned with gut-friendly sauerkraut!
Ingredients:
4 sweet potatoes
2 medium-sized chicken breasts, cut into strips
2 tsp smoked paprika
2 tsp ground cumin
2 avocados
½ red onion, finely diced
½ lime juiced (+ extra wedges to serve)
1 handful coriander, finely chopped
Toppings:
Omega mix (flaxseeds, chia seeds, crushed walnuts)
Sauerkraut or pickled red onion
Method:
- Preheat the oven to 180C (fan oven). Prick the potatoes with a fork, and place in the oven for 45 mins to 1 hr depending on size. Bake until they’re crisp on the outside and pierce easily with a knife.
- In a bowl combine the smoked paprika, cumin, salt, pepper and olive oil. Using your hands, rub the spice mix over the chicken strips to coat. Place the chicken in the oven for 30 minutes or until cooked through.
- To make the guacamole, in a bowl mash the avocado with the back of a fork. Combine well with the red onion, lime juice, coriander and seasoning.
- Once the sweet potatoes are cooked, fill them with guacamole and cooked chicken. Finally, top with sauerkraut and a sprinkle of the omega mix. Serve with left-over coriander leaves and a wedge of lime.
