Fully loaded with a crunchy sesame-lime slaw, creamy coconut yoghurt, a tangy peanut dressing and fresh spring onions.
4 medium organic sweet potatoes
150g white cabbage, shredded
100g carrots, shredded
1 tbsp sesame oil
2 tsp sesame seeds
1 lime, juice
4 tbsp peanut butter
2 tbsp tamari
6 tbsp coconut yoghurt
2 spring onions, thinly sliced
1 tsp chilli flakes (optional)
Preheat your oven to 190˚C. Scrub the potatoes, poke a few holes into each with a fork, place on a baking tray, and roast for 45-40 minutes, until you can easily insert a knife through the largest potato.
While the potatoes cook, make the slaw. Combine the shredded cabbage, carrots, sesame oil, sesame seeds and half the lime juice.
Make the dressing by combining the peanut butter, tamari, remaining lime juice and 8 tbsp water. Mix until smooth and creamy.
To make the crunchy topping, spread the bread crumbs onto small baking dish and toss with thyme and dried rosemary. Bake for 10-15 minutes, until golden.
Once the potatoes are baked, slice them open through the middle and let the steam escape.
Let them cool for 10 minutes, then load evenly with coconut yoghurt, a couple tbsp slaw, peanut dressing, spring onions, chilli flakes and extra sesame seeds.