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Peri peri baked sweet potato bowl

The beauty of lots of spices in your cupboard is that you can turn something plain – roast sweet potato and salad into something suuuuuper fun and delicious with literally a sprinkle! I’ve done that here with this juicy number PERI PERI SWEET POT helloooooo loverrrrrr a yummy kidney bean salad, roasted corn and a bit of mayo and lime to seal the deal. Try it with me!?!?!?! Absolutely scrumptious and a fab way to kick off your week eating plenty of plants – start right and it goes from there.


Serves 2

Gluten free : Dairy Free : Vegetarian / Vegan (opt)

650g (1 large) sweet potato, halved lengthways

1-1 1/2 teaspoon dried peri peri seasoning (I used Spice and Co Merchants blend)

2 cobs corn

1 1/2 teaspoons smoky paprika

1/2 (110g) red onion, cut into quarters

extra virgin olive oil

2 medium (200g) tomatoes, diced

1 cup (220g) cooked kidney beans / tinned, rinsed and drained

2 tablespoons finely chopped coriander leaves and stalks

6 lettuce leaves, roughly torn

2-3 tablespoons whole egg mayonnaise or vegan mayonnaise

lime wedges to serve

sea salt and black pepper


Heat oven to 200C and line a large baking tray with greaseproof paper. Prick the sweet potatoes about 15-20 times over with a fork, rub generously with extra virgin olive oil and then sprinkle with the peri peri seasoning. Drizzle some olive oil over the corn and red onion, sprinkle the corn with with smoky paprika and place all the vegetables in the oven for an hour. Whilst the veggies are cooking, make the kidney bean salad by tossing kidney beans with tomatoes, coriander, sea salt and black pepper. Once the veggies are cooked, pop the salad and lettuce into a serving bowl and place the sweet potato, corn and red onion on top. Serve with mayonnaise and lime wedges.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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