MEXICAN SWEET POTATO POCKETS

This recipe was adapted from one I found in the 'Lookbook Cookbook', a very hip cookbook filled with Vegan & Gluten-free meals. This book was surprisingly given to me by my meat-loving husband for my birthday! I've adapted this recipe to include dairy in the form of feta cheese, however if you wanted to keep it lactose-free and / or vegan, substitute the cheese for 1 medium avocado. Remember that whilst avocados are incredibly amazing, they do contain a lot of fat, so you have a bit of a Sophie's choice decision on hand: either avocado or feta cheese! Or perhaps half half! 

INGREDIENTS

• 2 large sweet potatoes, cut into eight even pieces or 4 medium sweet potato, each cut in half, washed and dried (need around 1.2 kilo of sweet potato)
• 2-3 tablespoons extra virgin olive oil 
• 1/4 of a large red onion, finely chopped 
• 1 x 400g tin of four or five bean mix, drained & rinsed
• 150g green or red capsicum or a mixture of both, diced
• 2 spring onions, finely chopped, plus extra to serve 
• 100g reduced-fat feta, crumbled or finely diced
• 1/4 - 1 teaspoon dried chilli flakes
• 1 teaspoon smoked paprika
• 1 large tomato, diced
• the juice of 1 lime 

COOKING 

1. Preheat oven to 200 degrees celsius. Line a large baking tray with baking paper. Using a knife poke several holes into each piece of sweet potato (this will speed up the roasting process). Lightly brush the whole of each piece of potato with olive oil. Roast in the oven for 40-45 minutes or until the potato pieces are tender. 

2. Meanwhile, make the potato pocket filling. As the potato takes a while to cook, use this time to cut and prepare all the vegetables. Then combine the onion, beans, capsicum, 1 spring onion, feta,  chilli, paprika, tomato, lime juice and a generous sprinkle of ground black pepper. Stir well to combine and place in the fridge to marinate. NB: if you are using avocado do not add to the sweet potato until the last step. 

3. Once the potatoes are tender, remove from the heat and leave to cool slightly so that you are able to handle them. Leave the oven on if you want to further roast the potatoes; see step 5. 

4. Once cool, scoop out the potato 'flesh', leaving just the skin of the potato. Take the filling out of the fridge and stir the cooked sweet potato in, chopping up the pieces if they are too big. 

5. You could now serve the sweet potato pockets by filling each potato skin with the filling and topping with extra spring onion and avocado, if using. Or if you would like your potato skin crisper, fill each potato skin with the filling and return to the oven for another 15-20 minutes or until the sweet potato skin is crispy. Remove from the oven and top with spring onion and avocado, if using. I've eaten these pockets both ways and I honestly like them both ways; it often comes down to how hungry you are!

Serves / 8 

Total Preparation time / just a few minutes as most of the prep is done during the cooking time. 

Total Cooking time / 1 hour - 1 hour 20 minutes 

x Premium Pilates 

VEGETABLE BURRITOS

The inspiration for these vegetable burritos comes from a very charming cafe / bar we visited a few times in San Francisco last December. It was called 'Sweet Woodruff' and served delicious food for very reasonable prices. It was a cafe until mid afternoon, when it changed over into a bar until 11 or 12am. These vegetable burritos were a favourite of mine, however they were made quite a bit spicer than how I made mine! For some reason this cafe stayed in my mind after we left San Fran and once I returned home I felt an urge to make my own 'soft veges tacos' as they called them. 

INGREDIENTS

• 400g pumpkin, deseeded, skin removed and chopped into small pieces
• 175g zucchini, chopped into small pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander 
• Optional- 1/4- 1 teaspoon ground chilli
• 1 teaspoon extra virgin olive oil
• 1/4 of a medium red onion, finely chopped
• 1 garlic clove, finely chopped
• 100g red capsicum, finely chopped
• 100g green capsicum, finely chopped
• a large handful of baby spinach 
• 80g reduced-fat feta, crumbled or finely chopped OR 80g reduced-fat grated cheese
• 8 low-carb wraps (around 45g each) or 8 Mountain bread wraps 

COOKING

1. Once you are almost done prepping the vegetables, bring a medium saucepan of water to the boil, covered. Once boiled, remove the lid and add the pumpkin. Cook for five minutes before adding the zucchini to the water for a further two minutes. Remove the pan from the stove and drain the vegetables in a colander over cold running water. Once drained well, pour the vegetables into a medium bowl and gently stir in the taco seasoning, chilli if using and a sprinkle of ground black pepper. Take care stirring or the vegetables may become mushy. 

2. Return the now vacant saucepan to the stove over medium heat and swirl the oil. Add the onion and garlic to the pan and cook, stirring often, for two minutes or until onion has softened slightly. Add the two kinds of capsicum to the pan and stir well, cooking for three to four minutes or until the capsicum has slightly softened. If the vegetables start to stick to the pan, add a splash of water. Add the baby spinach to the pan and cover, reducing the heat to low. Once the spinach has wilted, remove the pan from the stove and gently stir in the feta and the pumpkin mixture. 

3. Have the wraps ready. Divide the vegetable filling into eight, scooping the vegetables into the middle of each wrap. Wrap each burrito by wrapping the bottom of the wrap over and then closing in each side to meet. 

Serves / 4 / 2 wraps each 
Total Preparation time / 20-25 minutes 
Total Cooking time / 25 minutes 

x PPS