Baked Sweet Potato with Salad Cress, Cottage Cheese & Avocado

You Will Need

  • 2 punnets salad cress
  • 2 large sweet potatoes
  • 250g natural cottage cheese
  • 2 avocados
  • 1 lemon – juice
  • A handful walnuts, broken
  • Freshly ground black pepper and salt


Tuck into this comforting & super healthy lunch that counts for 3 of your 5-a-day! You can’t go wrong with this effort-free dish.



  1. Preheat the oven 190°C. Rinse the sweet potatoes and score down the centre lightly, place in a small baking tray and cook for approximately 45 minutes (depending on the size of your potatoes).
  2. In a bowl coarsely mash the avocado with the lemon juice, cracked black pepper, salt and the salad cress.
  3. Cut each potato into 4 sections and place on plates, top with the cottage cheese, avocado mixture and finally sprinkle over with broken walnuts. Garnish with the remaining snipped salad cress.

Prep time: 10 minutes
Cooking time: 45 minutes
Serves:  2
Difficulty: Easy