Sweet potatoes are so versatile and packed with nutrients, healthy complex carbohydrates and are so tasty. Sweet potato are full of beta-carotene, fibre and complex carbs which helps keep blood sugar levels stable and helps you balance your mood. High glycemic foods like cookies, cakes and white bread have been associated with increased anxiety.
I love chopping up sweet potatoes and roasting them to add to salads, making dips out of overcooked or steamed sweet potatoes (add a few tablespoons of fresh orange juice, a tbsp of runny tahini and some fresh ginger and you have a delicious sweet potato dip!!!
This tuna potato cake is bar none the simplest meal prep recipe you will make and will become a staple in your planning. Super easy and incredibly delicious.
- 2 medium sweet potatoes, roasted until soft (400 oven, 20-30 mins)
- 1 small red onion
- 1 red pepper, diced
- 1/2 cup finely diced green beans or frozen peas, steamed
- 1/2 cup spinach, finely chopped.
- 1 tin tuna, drained
- 1 tsp each chili powder, cumin and garlic powder
- Sea Salt to taste
Bake the sweet potatoes until cooked, then scoop out the innards and mash in a bowl with the spices. Set aside. Sauté the red onion until soft, adding the red pepper and the steamed green beans/peas – sauté for another 2-3 minutes.
Mix the veggies with the mashed sweet potato, then add in the tin of tuna. Form into 2-4 patties (depending on how big you want them). Spray olive oil on a non-stick frying pan, and lightly pan fry 3-4 minutes per side until brown. Serve with a squeeze of lemon and a side salad.