It’s Tuesday, fam… hello! First of all, thank you for choosing me, as I chose you, and as our Lord Jesus Christ chose us all, amen! I hope everyone’s doing amazing because I have got a delicious recipe waiting for us. And since we are already gathered here, you know the drill—let’s get this show on the road! Today’s star of the kitchen is: Zesty Herb Cottage Cheese & Avocado Stuffed Sweet Potatoes. This morning, I woke up and chose health. (Don’t worry, the flavour came along too.) Since it’s Tuesday, we might as well fuel ourselves with something packed with all the vitamins, minerals, and goodness our bodies deserve to continue with the week. Okay. Enough talking—let me show you how to bring this beauty to life! How to make Zesty Herb Cottage Cheese & Avocado Stuffed Sweet Potatoes Ingredients: 2 medium sweet potatoes 1 ripe avocado, diced 1 cup cottage cheese ½ cucumber, finely diced 8 cherry tomatoes, halved 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh mint Juice of 1 lemon 1 tablespoon olive oil ½ teaspoon garlic powder Salt and black pepper to taste A handful of baby spinach leaves Method: Wash the sweet potatoes and pierce them a few times with a fork. Roast or air-fry them until soft inside and slightly caramelised outside. In a bowl, combine the cottage cheese, cucumber, cherry tomatoes, parsley, mint, garlic powder, lemon juice, olive oil, salt, and black pepper. Gently fold in the diced avocado. Slice the cooked sweet potatoes down the centre and lightly fluff the inside with a fork. Place a few baby spinach leaves into each sweet potato. Spoon the creamy herb filling generously over the top. Finish with a little extra parsley and a squeeze of lemon. HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Garlic Prawn & Pineapple Coconut Couscous Post navigation Today’s Tasty Pick: Garlic Prawn & Pineapple Coconut Couscous Today’s Tasty Pick: Egg and Avo Veg Bowl
