BBQ Stuffed Sweet Potato with Miso Sauce

Serves 1.

Ingredients:

• 1 sweet potato
• 1/4 celeriac, peeled and grated
• 1/2 tsp Garlic powder
• 1 tsp Rapeseed oil
• 1/2 tsp Paprika Smoked
• 1/2 tsp Ground coriander
• 1 tsp Maldon salt
• Cracked black pepper
• 4 cherry tomatoes, halved
• 1/4 cucumber, halved, deseeded and chopped horizontally into moons
• A handful of spinach
• 1 tbsp pumpkin seeds, toasted

For the miso sauce:

• 1 tbsp miso paste
• 1 tbsp tahini
• 1 tsp sesame oil
• Juice of 1/2 lime
• 1 tsp agave nectar
• 1 garlic clove, crushed
• 2-3 tbsp water

Method:

1. Preheat your oven to 200 degrees celsius. Pierce your whole sweet potato a few times and pop in the oven on a baking tray. Bake for an hour, until soft inside.
2. Put the grated celeriac in a mixing bowl and add the spices and rapeseed oil. Mix until combined. Put on a baking tray and spread out evenly. Add to the oven and place underneath the sweet potato. Bake for 10-15 minutes, until softened.
3. Whilst your veggies are cooking, make the miso sauce by adding the miso and tahini to a bowl and adding the water. Whisk until smooth. Then add the lime juice, agave nectar and crushed garlic and whisk again. Add the oil, whisk again. Add a little more water if needed to loosen the sauce.
4. When your sweet potato has cooked, take it out the oven and place it on top a bed of spinach. Top with the BBQ celeriac, the tomatoes and the cucumber. Finish with a sprinkle of pumpkin seeds and drizzle over your sauce. Simple, hearty and delicious!