2 sweet potatoes
2 tsp olive or avocado oil
75g frozen mixed veg
50g broccoli, split into small florets
50g grated mozzarella and Cheddar
- Cook the sweet potatoes in the microwave for 5 minutes on high. Allow to stand for 1 minute, then cook for a further 5 minutes. Cut them in half, scoop out the flesh, leaving a rim of potato around the edge, then mash the flesh with the oil, reserving the skins.
- Meanwhile, heat the grill to medium. Cook the frozen vegetables and broccoli florets in boiling water for 3 to 4 minutes. Drain, then mix into the sweet potato.
- Fill the potato shells with the veggie mash, sprinkle with the cheese, then pop under the grill for 5 minutes until the cheese is melted and golden.