“Rice and sweet potatoes are a great source of carbohydrate, needed both before and after strenuous exercise. Sweet potato is also a great mood-booster because it provides the antioxidant beta-carotene which helps reduce free radical damage to brain cells.” Dietitian Dr Sarah Schenker.
Gluten free, vegan
- 2 people
- 1 large sweet potato, peeled and diced
- - Drizzle of olive oil
- 1 tbsp coconut oil
- 1 clove of garlic, finely chopped
- 2 shallots, peeled and finely chopped
- 100 g risotto rice
- 400 ml hot vegetable stock
- 100 g baby spinach leaves
- 1 tbsp coconut flakes
Preheat the oven to 200C/gas 5.
Place the sweet potato chunks on a baking tray, drizzle with the olive oil and season with a pinch of salt and freshly ground black pepper. Toss together to coat well and place in the oven for 25 minutes.
Melt the coconut oil in a large pan and add the garlic and shallots. Cook for over a medium 5 minutes until soft.
Add the rice and stir well to coat the rice. Slowly add the vegetable stock until it is fully absorbed and the rice is cooked – this will take about 20 minutes, the rice should be firm but not crunchy.
Turn down the heat and stir through the sweet potato and spinach leaves so they wilt. Sprinkle over the coconut flakes.