A leading nutritionist has shared the recipe for a ‘lazy’ mid-week dinner she makes when she is tired after work.
Jessica Sepel, from Sydney, revealed how she makes stuffed sweet potatoes with two types of filling in a matter of minutes.
The founder of multi-million dollar vitamin and supplement empire JSHealth makes one with tuna and herbs, and the other with avocado and cottage cheese.
Jess – who has made a fortune from her brand’s $45 ‘miracle’ vitamins which promise to strengthen hair, skin and nails – uses simple ingredients including cherry tomatoes, lemon, mustard and chives to flavour the quick and easy dish.
Sydney nutritionist Jessica Sepel (pictured) has revealed how she makes stuffed sweet potatoes with two types of filling in a matter of minutes
The founder of multi-million dollar vitamin and supplement empire JSHealth makes one with tuna and herbs, and the other with avocado and cottage cheese
Jess starts by piercing four sweet potatoes and drizzling the tops with olive oil, rubbing it in with her hands for extra flavour.
She places the potatoes on a tray in a preheated oven and leaves them to cook for about an hour until they feel soft to touch.
To prepare the tuna topping, Jess combines two 95g tins of tuna with half a cup of Greek yoghurt, one tablespoon of capers, one cup of basil, chives and mint, two teaspoons of Dijon mustard and the zest of half a lemon.
She mixes them together before seasoning well with salt and black pepper.
To assemble the cottage cheese flavour, Jess divides the cottage cheese between two of the sweet potato halves then adds half an avocado smashed with lemon juice, salt and pepper, 10 cherry tomatoes and half a bunch of finely chopped chives.
Jess uses simple ingredients including cherry tomatoes, lemon, avocado, mustard and chives to flavour the quick and easy dish
Once the potatoes are cooked through, Jess allows them to cool on the tray for 10 minutes.
As soon as they’re cooled, she slices the potatoes in half and scoops out some flesh from the centre.
Jess then stuffs the middle with the two flavours and enjoys, still warm.
She said any leftover sweet potato can be spread on toast, crackers or rice cakes for a quick snack the next day.
And it’s not the first of Jess’ simple recipes to grab attention on social media.
Last month, she shared her five-ingredient recipe for chickpea pasta which she makes in a matter of minutes.
Jess uses chickpea pasta, ready-made Napoletana sauce, ricotta, parmesan and a handful of fresh basil leaves.
‘I love to use chickpea pasta as it is high in protein and fibre making it a delicious meat-free option. So easy and so affordable! Enjoy,’ she wrote on her Instagram.
She tosses the cooked pasta through the Napoletana sauce, topped with basil, ricotta, grated parmesan and a drizzle of olive oil.
Last month, Jess shared her five-ingredient recipe for chickpea pasta (pictured)
To make the dish, you’ll need chickpea pasta, Napoletana sauce, ricotta, parmesan cheese and a handful of fresh basil leaves
‘Season to taste and serve,’ Jess said.
If spice is more to your taste, she suggests adding chilli flakes on top.
Jess said her go-to Napoletana sauce is from Raguletto, which costs just $1.80 a jar.
Her post has since been ‘liked’ more than 1,100 times, with many saying they couldn’t wait to try the recipe at home.