VEGETARIAN SWEET POTATO AND APPLE CAKES

This dish is pretty diverse, so it would work well for breakfast, lunch or dinner! It tastes delicious, is full of natural, whole-some food and has a good balance of protein, healthy fats and vegetables which is good for stabilising blood sugar levels.

I eat a lot of sweet potatoes as they have a number of great health benefits. They're particularly high in Vitamin B6 - which can lower the risk of heart attacks, Vitamin C - which helps fight flu and Vitamin D - which helps strengthen your bones. They're also a great source of potassium and magnesium!

I hope you enjoy them! :)

Ingredients: 

1 large sweet potato

1 red apple

1 egg

4 tbsp ground almond flour

1 tbsp coconut oil

1 tbsp paprika

1 tbsp olive oil

1 cup of spinach 

Juice of 1/2 a lemon

Salt and Pepper 

Yogurt Dressing:

4 tbsp natural Greek yogurt or coconut yogurt

Handful of chopped coriander 

Juice of 1/2 a lemon 

Method:

Heat the oven to 190 degrees. Chop the sweet potato in half and roast for 50 - 60 minutes (until cooked through and soft).

Whilst the potato is cooking; mix together the yogurt, chopped coriander and lemon juice in a bowl. Place to one side. 

In a separate bowl, grate the apple and once the potato is cooked, remove from the oven, allow to cool and then scoop the flesh out and mix in the bowl with the apple.

Whisk the egg in a mug and add into the bowl with the sweet potato. Then stir in the almond flour, coconut oil, paprika and salt & pepper. Mix well until a thick batter forms. 

Half the mixture and shape into a patty with your hands. Then heat a pan with a little coconut or olive oil and cook the cake for about 2 minutes each side - until browned. Repeat with the remaining mixture for the second cake.

Once browned, place both cakes in the oven for approx 5 minutes to cook through. 

Add the spinach into the same pan that you cooked the cakes in (add a little more oil if need), with the juice of 1/2 a lemon, a little salt and pepper and sauté for a minute.

Remove the cakes from the oven and place on the bed of spinach, finish with a dollop of coriander yogurt dressing on top.