Baked sweet potato with a twist



  • Sweet potato, cut into three large pieces 
  • 1 carrot, thinly sliced 
  • 1/4 red cabbage, thinly sliced 
  • 1/4 red onion, thinly sliced 
  • 400g chickpeas, drained and rinsed 
  • 1/2 avocado 
  • tuna (optional) 
  • 1/4 cup parmesan 
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin ground 
  • 1 tsp paprika 
  • 1 tsp chilli flakes 
  • 2 tbsp extra virgin olive oil 

Tip - main supermarkets sell the shredded cabbage, carrot and onion in packages ready to go


  1. Preheat the oven 180°C
  2. Cut the sweet potato and cover in foil 
  3. Bake for 30 minutes 
  4. Meanwhile prepare all the additional ingredients and combine well in a large glass bowl
  5. Remove the sweet potato from the oven and remove the foil, make sure they are cooked through
  6. Place each piece in separate serving bowls
  7. Use a fork to slightly breakup the sweet potato
  8. Top with 2-3 large spoon full of the salad mixture
  9. Season with salt and pepper