Dinner tonight may look complicated but it’s actually pretty simple!

Plus, it’s a great one to have in your toolbox for Pesach, not only because it’s kosher for Pesach (of course) but also because it’s so light and refreshing after all the heavy meals we’re undoubtedly going to have! It’s essentially a baked sweet potato with a bunch of toppings. There’s no recipe card even, that’s how easy it really is!

First, I wrapped my sweet potato in aluminum foil and baked at 350 for an hour until it was very soft. At the same time, I roasted some halved grapes drizzled with olive oil, sea salt, and freshly cracked black pepper. I took out the sweet potato, opened it up and made a slit down the middle. I stuffed it with some lettuce, avocado rosettes, the roasted grapes, goji berries, brie and roasted almond slivers. It didn’t even need a dressing since it had so many delicious flavors on its own, but if you want some just drizzle a little bit of balsamic vinegar! Also if you want to keep it vegan, all you have to do is skip the brie or use a vegan substitute!

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