Roasted Stuffed Sweet Potato

Perfect as a meal on it's own or as a side dish.


1 large sweet potato
½ bunch kale chopped finely
2 cobs sweet corn, cooked, kernels removed
6 green beans cut into 1cm pieces
8 cherry tomatoes, halved
½ cup chopped parsley or chives
Olive oil
Salt and pepper
1 cup couscous
1 cup vegetable stock (Hot)
1 tbsp Moroccan spices


Preheat oven to 180 degrees. Line a large baking tray with baking paper. Cut the sweet potato in half lengthways and scoop out the middle, leaving 1.5cm edge  around the outside. Try to keep the middles sweet potato pieces and cut into small dice.  Drizzle the sweet potato halves with olive oil and season with  garlic salt and pepper. Roast until tender – approximately 20 minutes. Drizzle the  diced sweet potato with olive oil and garlic salt and roast for 10-15 minutes until  cooked through. Blanch green beans in boiling water for 3 minutes. Meanwhile  place couscous in a large bowl, add a dash of olive oil and the Moroccan spice.  Stir through with a fork to incorporate oil and spices into couscous (this will help  the grains separate). Pour the cup of Hot vegetable stock over the couscous and  stir well. Leave couscous uncovered for 5 mins until all the stock is absorbed. Fluff  with a fork and stir through roasted sweet potato pieces, beans, corn,  tomatoes and chopped herbs. Fill roasted sweet potato halves with the vegetable  couscous and serve immediately. Delicious with some crumbled feta and/or chopped kalamata olives as well. 

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