It’s healthy, filling and high in complex carbohydrates and protein.
Oven-Baked Sweet Potato with Kangaroo Bolognese
Oven-Baked Sweet Potato
- 4 small–medium sweet potatoes
- sea salt
- avocado oil, to drizzle
- Coconut oil, for frying
- 1⁄2 brown onion, finely chopped
- 1 small red chilli, finely chopped
- 1 garlic clove, crushed
- 400 g kangaroo mince
- 2 TBS Natures Way Maca Powder
- 1 tablespoon tomato paste
- 1 × 400 g can whole peeled tomatoes
- 1⁄2 cup flat-leaf parsley, roughly chopped
- sea salt and ground black pepper
- Avocado, lime juice and coriander to garnish
This one you want to get going pretty early, so you have time to cook the potatoes.
- Preheat the oven to 200°C. Prepare an oven tray with baking paper and place the sweet potatoes on top whole. Sprinkle them with a bit of salt and bake for about 1 hour, or until they’re tender when you poke them with a fork.
- While they’re baking, start prepping the kangaroo mince mixture. Melt a little coconut oil in a large pan over a medium heat, then add the onion, chilli and garlic and sauté for about
3 minutes, until soft and slightly golden. Increase the heat to high, then add the roo mince and and stir well, letting it cook for around 5–8 minutes.
- As the mince starts to brown up, add the tomato paste, stir it in well, then allow to cook for 1 minute. Finally add the canned tomatoes, parsley and 3⁄4 cup of water and Maca, then turn the heat down to low, cover, and simmer for 30 minutes, stirring occasionally, until the sauce has reduced and thickened. Season well with salt and pepper.
- To serve, make a long deep cut in the top of each sweet potato and fill it with the kangaroo bolognese. Top with the salsa and drizzle with avocado oil.
This recipe supplied by Nature’s Way Superfood Ambassador Luke Hines, is adapted from a recipe that appeared in Clean Living Cookbook. Published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Hearty