Millet Salad Stuffed Sweet Potato

Millet Salad Stuffed Sweet Potato


[wpurp-searchable-recipe]Millet Salad Stuffed Sweet Potato – – – [/wpurp-searchable-recipe]

Cooks Inprep time: 10 minutes | cooking time: 30-55 minutes


1 large or 2 small sweet potatoes (you need roughly 300g cooked flesh)

100g millet grain

2 tsp vegetable Boullion stock powder

750ml boiling water

180g courgette, chopped into 1/2cm cubes (roughly 1 medium courgette)

100g red pepper, chopped into 1cm cubes (roughly 1 red pepper)

1 carrot, ribboned with a peeler

1 spring onion, finely chopped on an angle

2 tsp sunflower oil

1 clove garlic

1 tbsp ground coriander

1 cup of water

25g parsley

Juice of ½ a lemon

2 tsp apple cider vinegar

¼ tsp Himalayan salt

Pinch of cracked black pepper


  1. Pre-heat oven to 180 degrees (fan) Slice the sweet potato in half and cover in 1 tsp sunflower oil. Put into the oven. Depending, on its size, it will take between 30-55 minutes until the centre is soft.
  1. In a pan, heat the water with Boullion stock powder. Add the millet, and leave to cook for 20 minutes. Run under cold water in a sieve straight away, in order to rinse away the starch, and leave to drain until the sweet potato is cooked.
  1. Dice the courgette and red pepper, ribbon the carrots and slice the spring onions.
  1. Once the sweet potato and millet are ready, heat the sunflower oil in a large frying pan, with the sliced garlic and ground coriander for 1 minute. Add the courgette, carrot and pepper with ½ a cup of the water, and leave to simmer for 4-6 minutes.
  1. Scoop out the inside of the sweet potato, making sure that you keep the skin intact. Mash the flesh with a fork, and mix into the millet grain with the salt, until fully combined.
  1. Mix the sweet potato and millet grain into the vegetables, adding the spring onion, lemon juice, apple cider vinegar and chopped parsley, until combined.
  1. Stuff the millet filling back into the sweet potato skins, and serve.
No Comment

Leave a Reply