Skin Food: Baked Kumara With All The Goodness

FOR THE KUMARA

1 medium sized sweet potato
Olive oil for cooking
Himalayan or sea salt and pepper

FOR ALL THE GOODNESS
75gm of smoked salmon (plant based options - swap for tofu, lentils, marinated tempeh, chickpeas or beans)
1/2 avocado, chopped
1 spring onion, sliced
1 corn on cob, (remove kernels and blanch)
2 broccoli florets, chopped and blanched
1 tablespoon of coriander, chopped
Himalayan or sea salt and pepper

SERVE WITH
1 tablespoon of Bestow Lemony Vinaigrette

METHOD

Preheat the oven to 180 degrees celsius.

Drizzle the whole sweet potato (with its skin) with a little olive oil and season with salt and pepper. Place in the oven to roast for approximately 20 minutes. Test that it is cooked by inserting a skewer or fork to see if it is soft.

Mix all of your topping ingredients together in a bowl.

Slice your sweet potato lengthwise. Spoon over the topping mixture, season with salt and pepper and serve with Bestow Lemony Vinaigrette.

You could also make this recipe by roasting half a buttercup instead of the sweet potato.

Recipe from Bestow Beauty - for more info on all the Bestow cleanses which we recommend in clinic visit bestowcleanse.com