Quick - healthy - super delicious - 100% plant-based. Oh, and they look beautiful too. I just love loaded sweet potatoes. They make a great weeknight dinner and they are packed with so much plant goodness.

Just the thing we all need before the start of the holiday or indulge season, right. Though Cambodia doesn't celebrate Xmas, 3 new years are coming up in the coming months. First, we have our new year, about a month later they celebrate the Chinese New Year and another month or two later we'll have the Khmer new year.

Cambodian love to eat and throw a party so it's gonna be a festive period, that's for sure.

Looking forward to all the smiles, laughter and good food. We will still open our bakery on the 24th but will close early to do some Xmas shopping and then have an amazing evening at a friends place with a bunch of other expats.

Do you have any exciting plans for the holidays? For us, a much needed week off is coming up in the new year. Looking forward to it as the bakery has been very busy and we all feel like we need a break.

But let's talk loaded sweet potato now.

LOADED SWEET POTATO WITH AVOCADO, KALE, AND TANGERINE SERVED WITH A GINGER VINAIGRETTE

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INGREDIENTS (serves 2)

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For the loaded sweet potato

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2 sweet potato, we used an orange sweet potato
2 tangerines, peeled and segmented
1 cup shredded red cabbage
1 avocado, cubed
1 cup shredded kale
1/3 cup finely chopped spring onion (scallion)

For the ginger parsley vinaigrette

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1 tbsp fresh grated ginger
2 tbsp grated onions
1/2 cup fresh chopped parsley
1 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
1/2 lime or lemon or to taste, juice only (use less if using lemon)
Black pepper and sea salt to taste

DIRECTIONS

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1. Preheat the oven to 400°F or 200°.
2. Wash and scrub the sweet potatoes until there is no dirt left. Prick a few times with a fork and place on a baking sheet. Roast for 30 to 45 minutes (depending on how big the potato is) or until cooked through and fork tender.
3. Meanwhile, combine red cabbage, tangerine, avocado, kale and spring onions in a large salad bowl. Toss to combine. Set aside in the fridge.
4. To make the dressing, combine all dressing ingredients in a bowl. Whisk well to combine. Set aside in the fridge.
5. When sweet potatoes are cooked, add the dressing to the salad bowl and stir gently to combine.
   Set each roasted sweet potato on a plate. With a sharp knife, cut a slit down the center to open the potato. Top with salad mix. Finish with extra lime juice and black pepper if you want.

Wishing you all a healthy and happy week!

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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