Moroccan Lamb Stuffed Sweet Potato with Mint Coconut Yogurt

Name: Moroccan Lamb Stuffed Sweet Potato with Mint Coconut Yogurt
Prep time: 10 min
Yield: 2 servings
Ingredients: 2 small-medium sweet potatoes; 300g lamb mince or beans; 1 finely chopped onion; 1 finely chopped carrot; 1 finely chopped zucchini; 1/2 finely chopped eggplant; 1/2 cup stock or bone broth of your choice; extra virgin olive oil; Salt & pepper; 1 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1/2 tsp cayenne pepper; 1/4 tsp chilli flakes; 1/2 cup coconut yogurt; 1/4 cup chopped mint leaves; avocado, fresh chilli and chopped spinach to serve

A filling and satisfying meal full of nutrients.

Total time: 10 min
Servings: 2

gluten free
refined sugar free
dairy free
soy free
vegetarian
vegan

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Instructions

1
Start by placing sweet potatoes in oven at 200 C on a lined baking sheet
2
Add the onion, carrot, zucchini & eggplant to a large fry pan with a good amount of olive oil and a good pinch of salt
3
Fry until soft and eggplant has broken down
4
Add lamb or beans and all the spices including another pinch or two of salt and a good crack of black pepper
5
Brown the meat and then add the stock/broth
6
Cook for approx 15 mins until the meat or beans have really absorbed the flavour of the spices
7
In the meantime slice your avo and chop your chilli and spinach
8
To make the yoghurt simply mix it with a drizzle of olive oil, a good pinch of salt and pepper and the chopped mint leaves
9
Once the potatoes are soft and the filling is ready, simply slice the potatoes open, fill with your delicious filling and top with the yoghurt and extras