This easy gluten-free weeknight dinner is a no-brainer if you don’t want to cook or are new to cooking. The sweet potatoes are baked for about an hour in the oven and then cooled for a bit. I made a big slit along the length of the tubers before stuffing them with diced beetroot and avocado. The salad is my version of the Italian Caprese, and I find that mine comes pretty close to the original.
I find that sweet potatoes are a great addition to a gluten-free diet. They are rich in complex carbohydrates, including starch and fibre. This means that they have a low glycemic index and release sugar slowly, keeping you satisfied for longer. Sweet potatoes are also rich in beta-carotene, providing up to 400% of your daily Vitamin A requirements. (Vitamin A is fat-soluble and the body can store it, which means that a sweet potato a week could boost your Vitamin A levels significantly). The tubers are also a great source of Vitamins C and B complex, especially B5 and B6. They have great antioxidant and inflammatory properties, which make them an ideal component of a nutritious meal.
Tomatoes are good sources of Vitamin C, A and K and mozarella cheese has calcium and phosphorus, which promote bone health and density. Altogether, the salad and the sweet potatoes, together with additions like olive oil, balsamic vinegar and basil provide healthy, naturally-sourced nutrients. You’ll be surprised at how light this meal feels despite the seemingly substantial quantities!
How can you make this meal eco-friendly? A good rule to follow while keeping your carbon emissions in check is to buy seasonal, organic and local food. I try to buy local European products because they have a relatively short trip to Germany and thus have lower carbon emissions. For example, sweet potatoes are often imported into Germany from the US and China, but I try to buy those grown in southern countries like Portugal and Spain. It’s not the best option, but sweet potatoes are not widely grown in Germany. Check to see where you buy sweet potatoes and where they come from to get an idea of their ecological impact. Also, the vegetable is usually harvested in autumn, but the tubers store well and can be bought in the spring and summer months. You can grow your own tomatoes in the summer months, which is the best for limiting your carbon footprint, but local farmer’s market tomatoes are great, too. I do find buying local produce a challenge sometimes, especially because stuff is either unavailable or very expensive. Same goes for organic produce. But my suggestion is to have a great mix of meals throughout the week to balance your carbon footprint without sacrificing the food you love. Need more eco-friendly advice? Check this out.
Easy gluten-free weeknight dinner with sweet potatoes and tomato salad
Description
These sweet potatoes are baked for an hour and then stuffed with chopped avocado and beetroot. The tomato-mozarella salad makes for a satisfying meal that’s very nutritious.
Ingredients
Instructions
- Wash, pat dry and make slits on the sweet potatoes and bake them for around 40 – 60 minutes until they’re cooked.
- In the meantime, peel the avocade and chop into cubes. Cook the beetroots and chop into cubes as well.
- Slice the tomatoes and the cheese and arrange them on a plate. Drizzle with olive oil and balsamic vinegar. Sprinkle some salt and pepper on the salad and garnish with basil leaves.
- Back to the sweet potatoes. Once they’re cooked, allow them to cool for a bit and then arrange on individual plates. You could also peel the sweet potato beforehand or serve with the jacket, if you wish.
- Cut slits lengthwise on the tubers and arrange the avocado and beetroot cubes in the gap. Season with salt and pepper and add a dash of lemon juice to each of the sweet potatoes.
- Serve alongside the tomato-mozzarella salad, placing it in the center of the table for everyone to enjoy. This way, everyone can help themselves to a forkful whenever they like.
Notes
- 1. Avocado and beetroot are great additions to this meal, but feel free to try out new toppings, like corn, rocket salad or cucumbers.
- 2. For beginners: make sure to slit your sweet potatoes before baking. If you don’t they might get too hot and explode inside your oven. (Believe me, it’s a pain to clean afterwards).