Ingredients

  • 4 sweet potatoes
  • 1 cup reduced-fat mozzarella cheese, grated
  • 300 g cooked or BBQ chicken breast, sliced or shredded
  • 250 g cherry tomatoes, halved
  • 1 cup basil leaves
  • to taste pepper

Method

  1. Scrub skins and cut any blemishes off sweet potatoes. Use a fork to prick sweet potatoes at least a dozen times each.
  2. Place sweet potatoes onto a plate under a microwave-safe cover and microwave on HIGH for 5 minutes, turn over and cook a further 5 minutes until softened and cooked in the centre. Be careful when turning over the sweet potato - steam will burn!
  3. Carefully cut potatoes in half lengthways and place each on a serving plate open-faced. Sprinkle halves with cheese then layer on chicken and tomatoes. Microwave for another 2 minutes if desired.
  4. Top with torn basil leaves and black pepper and serve.

Variations

  • Top with other salad ingredients such as baby spinach leaves, microwaved sliced red onion, canned corn kernels or beans, sliced red capsicum, mushrooms or spring onions.
  • Add drained artichokes, olives, sundried tomatoes, roasted pepper strips or other chargrilled vegetables.
  • Top with dried chilli flakes or chopped red chilli for some heat.
  • Replace basil with fresh coriander leaves and sprinkle yoghurt with ground cumin or paprika for a Mexican-style flavour.
  • recipe step image
    Ingredients
Comment: Sweet potato cooking time may vary from 4-7 minutes per side, depending on the size and how many are in the microwave at once. If cooking 1 sweet potato, start with 3 minutes each side. Our small sweet potatoes is about 350 g. 1 cup grated mozzarella cheese is about 100 g.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

More tips

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Nutrition Information

per serving per 100g
Energy 2087 kJ 414 kJ
Protein 39.9 g 7.9 g
Fat, total 12.9 g 2.6 g
— saturated 6 g 1.2 g
Carbohydrate 49 g 9.7 g
— sugars 22.4 g 4.5 g
Sodium 294 mg 58 mg
Fibre 11.4 g 2.3 g

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