These loaded sweet potatoes are a total delight. They're beautiful, 100% plant-based, filling, nutritious and super yum.

My hubby has never been a huge fan of sweet potatoes, so with him living in the capital during the week for work I've started a love affair with this beautiful tuber.

Though I like my sweet potatoes roasted or mashed, these loaded sweet potatoes are quickly becoming a house favorite. Not only because they are super delicious, but they are also so easy and fast to make.

The past few months my life has been very busy and the future doesn't look less busy at all. Changes are coming to the bakery and probably I am going to move house.... again! I am getting very excited about the changes coming to the bakery but if I can avoid another house move I would be thrilled. Meeting the landlord tomorrow to see what is happening with this beautiful piece of land. Fingers crossed.....

But let's talk about food. I had a friend over earlier this week and made her one of my favorite loaded sweet potato recipes. We had a lot to catch up on as we hadn't seen each other for a while so I didn't want to spend too much time in the kitchen.... this recipe is just perfect for that. Plus there has been a tropically hot break in the monsoon, so a refreshing recipe as this was most welcome.

LOADED SWEET POTATO WITH AVOCADO, KALE, AND TANGERINE 🥑🍊🥔

This is my entry to the Qurator's Tasty Tuesday #90. Are you a foodie too? Definitely check out this lovely weekly steemit contest.

INGREDIENTS (serves 2)

For the loaded sweet potato

2 sweet potato, we used an orange sweet potato
1 avocado, cubed
1 cup shredded kale
2 tangerines, peeled and segmented
1 cup shredded red cabbage
1/3 cup finely chopped spring onion (scallion)

For the ginger-parsley vinaigrette

1/2 cup fresh chopped parsley
1 tbsp fresh grated ginger
2 tbsp grated onions
1/2 lime or lemon or to taste, juice only (use less if using lemon)
1 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
Black pepper and sea salt to taste

INSTRUCTIONS

Preheat the oven to 200° (400°F).
Wash and thoroughly scrub the sweet potatoes to remove all teh dirt. With a fork, prick a few times in teh sweet potatoes and place them on a baking sheet. Roast for 30-45 minutes (depending on how big the potatoes are) or until cooked through and fork-tender.
Meanwhile, combine red cabbage, tangerine, avocado, kale and spring onions in a large salad bowl. Toss to combine.
To make the dressing, combine all dressing ingredients in a bowl. Whisk well to combine.
When the sweet potatoes are cooked, add the dressing to the salad bowl and stir gently to combine.
Set each roasted sweet potato on a plate. With a sharp knife, cut a slit down the center to open the potato. Top with salad mix. Finish with extra lime juice and black pepper if you want.