Sweet potato jackets with pomegranate & celeriac slaw

Line up three of your 5-a-day at lunchtime with this vibrant vegetarian dish. It's low-calorie too, while beta-carotene and vitamin C help to keep skin healthy

Prep:5 mins
Cook:40 mins

Serves 2
Easy

Nutrition per serving

kcal 482
fat 18g
saturates 4g
carbs 60g
sugars 40g
fibre 15g
protein 13g
salt 0.7g

Ingredients

2 sweet potatoes (about 195g each)
90g pomegranate seeds
8 walnut halves, broken
small handful coriander, chopped
120g pot bio yogurt
1 small red onion, halved and thinly sliced
160g peeled celeriac, thinly sliced into matchsticks
2 celery sticks, chopped
1 tbsp lemon juice
1 tbsp rapeseed oil
2 tsp balsamic vinegar
½ - 1 tsp English mustard powder (optional)
2 tbsp chopped parsley

Tip

Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally optimised recipes, plus expert tips to help you look and feel your very best!

Method

Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.
Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.