Loaded Sweet Potatoes with Fennel Slaw
Preparation time: 60-90 minutes | Serves: 4 people
I can’t get enough of this recipe and find myself making it whenever I find particularly large sweet potatoes in the grocery store.
What makes this dish truly special is how it transforms simple, budget-friendly ingredients into a filling and satisfying healthy meal. The sweet potatoes become perfectly fluffy inside while developing a crispy exterior, and the crunch of the fresh fennel slaw adds a refreshing pop of colour and bright flavour.
Why you should make this recipe -
This is a great exercise in balancing flavours and textures, where the lingering sweetness of the potatoes is combined with a spicy, sour slaw. I toss the slaw with my creamy Green Goddess dressing, which honestly makes this recipe come alive.
The recipe is naturally gluten-free and vegan, which makes it a good one to have up your sleeve. And with all that fibre, vitamins, and antioxidants, it's as nutritious as it is delicious.
The toppings are completely up to you. I love it with creamy avocado and pepitas, but shredded chicken is a great addition if you want a bit more protein.
It's also a fantastic meal prep option. Make a batch on the weekend and you've got lunches or dinners sorted for a few days.
Ingredients
4 large sweet potatoes
Olive oil, for brushing
1 bulb fennel or half a green cabbage
1 green apple, thinly sliced
2 tbsps. extra virgin olive oil + more to drizzle
Flaky salt and chopped chives, to serve
Method
Preheat oven/air fryer to 180°C.
Prick the potatoes all over with a fork, rub with oil and salt, wrap in foil and bake/ air-fry for 50-60 mins.
Remove foil, increase temperature to 200°C and bake uncovered 20 mins until crispy outside, soft on the inside.
Finely chop the fennel (or cabbage) and toss in with thinly sliced green apple.
Pour in half the Green Goddess dressing and toss to combine.
Slice the potato down the middle, and load up with the salad.
Drizzle with remaining dressing (it doubles up as a sauce!) and olive oil.
Sprinkle with a pinch of salt and fresh chives. Serve immediately.
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Swaps, Serves & Storage
1. Can I use regular potatoes for this recipe?
You can use regular potatoes instead of sweet potatoes for this recipe. The sweet potatoes do balance the zesty salad, so I would recommend adding a touch more honey to the dressing to balance it out.
2. Can I meal prep these loaded sweet potatoes ahead of time?
I would recommend making the individual components ahead of time and reheating the potatoes + assembling the salad when you are ready to eat. This loaded sweet potato recipe is also great for work lunches and packs your daily dose of healthy garbs and greens.
3. How long can I store the potato and salad for?
The potatoes will last in the fridge for up to 4 days and salad for 3. The vinegar in the dressing keeps it fresh for up to a week, however it may oxidise slightly. Give it a big stir before using.
4. Is this recipe vegetarian or vegan? Can I add any protein to it?
This recipe is 100% vegan! You can add shredded chicken to the salad for extra protein.
