Sweet potatoes really are the bomb…
Who knew they came in so many different varieties? Orange, purple-skinned with white flesh, white-skinned with purple flesh and just recently I have found a purple-skinned, purple fleshed one. They are all jam-packed with nutrients and antioxidants.
I love to buy the ridiculously over-sized ones at the markets. I roast them whole and serve them like a baked potato with mince, cheese,salad, yoghurt and sweet chili sauce. YUM! But these super veg are just so versatile – roast them, boil them and mash them or use them to add a kick of flavour to a salad, slice or quiche.
This slice is great as a post-exercise snack. If you cut it into 10 pieces, 1 piece is all you need to re-fuel for each 20 kg of body weight. Also doubles as an excellent lunchbox treat or light dinner with a salad.
Savoury Brown Rice Slice
Ingredients
- 3 cups cooked brown rice (2 rice cooker cups raw)
- 2 small white sweet potatoes (hawaiian yams), peeled and cut into small cubes (you can pre- fry, grill or bake for a sweeter taste)
- 3 cups rocket
- 2 rashers of bacon, fat trimmed and chopped finely
- 3/4 cup pitted kalamata olives, sliced
- 5 eggs, lightly beaten
Directions
Combine all ingredients in a bowl. Press into a greased oven tray and cover with alfoil. Bake at 170°C for approximately 1 hour. Uncover and cook until lightly browned. If you like a super crunchy top, bake uncovered. Serve warm or cold.
