Roast jacket potato with grilled vegetables and spiced yoghurt

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(4)
Lunch & Light Meals|Vegetarian
1 peopleServes
1
Prep   5 min
Cook   55 min
  • Sweet potato, unpeeled, 300 g, or white potato, skin scrubbed
  • Cajun seasoning, 2 teaspoon(s), or mexican spice mix
  • Greek yoghurt, low fat, 200 g, natural
  • Zucchini, 1 small, sliced
  • Eggplant, ½ average, sliced
  • Avocado, 20 g, cubed
  • Coriander, 0.3 cup(s), sprigs

Method

Preheat the oven to 200°C (180°C fan-forced). Scrub either a 300g potato or a 300g sweet potato and roast for 45–55 minutes or until a skewer is easily inserted in the centre. Transfer to a plate. Score a cross in the top of the potato or cut the sweet potato down the centre, then ease it open for filling.

Stir Mexican spice mix into yoghurt and set aside. Heat a chargrill pan over high heat, add sliced zucchini and sliced eggplants and cook for 3 minutes or until just tender.

Spoon the vegetables onto the potato, then top with cubed avocado and coriander sprigs. Serve with lime wedges and spiced yoghurt.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2.7
Vegetables1.2
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories469
Protein21 g
Total fat6 g
- Saturated fat1.4 g
Total carbohydrates79.3 g
- Total sugars30.2 g
Fibre14.7 g
Sodium767 mg

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