One of the meals on our new plan (and a meal we had quite often before too) is stuffed jacket potatoes. I love British potatoes and the way they're called 'jacket potatoes' when baked and stuffed (in Australia I just called them 'baked potatoes').
I tend to alternate between regular potatoes and sweet potatoes because I love them both. Here, sweet potato was the perfect match for tahini, sun dried tomatoes, paprika and nutritional yeast. It is a combination I recommend and one I'll be making again.
This meal concept is on our meal plan because it is quick and easy. It's probably not a dish you'd serve at a dinner party, but it is a dish you'll want mid-week (especially if the weather is cool!) for maximum satisfaction and a good dose of nutrition with little effort and simple ingredients.
I've given ingredients for one, but you can make as many of these as you like.
Stuffed sweet potatoes with tahini, sun dried tomatoes and paprika
A satisfying but healthy mid-week meal
Serves one; increase portions as needed
Author: Bite-sized thoughts
1 medium-large sweet potato (a meal sized one)
1 tbsp tahini
~4 pieces of sun dried tomato (the sort you buy in a jar), roughly chopped
1 tsp paprika
1 tsp onion powder
1 tsp + 1 tsp nutritional yeast, divided
Salad or other sides, for serving
Microwave the sweet potato on medium-high heat for 6 minutes, until just cooked (or cook to the same point in the oven). Allow to cool slightly while you heat the oven to 200'C / 390'F.
When the potato is cool enough to handle, cut in half and scoop the flesh into a bowl. Add the tahini, chopped sun dried tomatoes, paprika, onion powder, salt, pepper and 1 tsp nutritional yeast to the bowl and mix through.
Scoop the sweet potato mix back into the potato skins and scatter the remaining nutritional yeast over the top.
Bake for approximately 15 minutes, until crispy.
So - meal planning, yay or nay?