4 sweet potatoes
1/4 red onion, diced
1 tblsp lemon juice
4 1/2 ounces corn kernels (I use TJ’s frozen roasted corn kernels 1/2 bag)
1/2 red pepper, finely chopped
6 cherry tomatoes, quartered
1 tblsp sweet chilli sauce
sea salt and ground pepper to taste
low-fat plain yogurt (I don’t add this~I just don’t think it needs it)
PREHEAT oven to 400°. Prick potatoes with fork and bake for 40 mins (or microwave-way faster!)
COMBINE onion, avocado, lemon juice, corn, tomatoes, and pepper in bowl, mix well. Stir in chilli sauce and season with salt and pepper.
MAKE CUT in potato and divide topping and add a dollop of yogurt.
***I had this for lunch today with some rotisserie chicken and fresh cut watermelon. Yummy!
From Fitness Foods by Dr. Susanna Holt