1 cup of shredded dairy free cheese (see post for recipe)
1 red bell pepper, finely sliced
1 green bell pepper, finely sliced
2 cups of kale tightly packed
season with himalayan pink salt, garlic, pepper, chives and chilli to taste.
Preheat the oven at mark 6 or 200 degrees celcius.
Prepare the sweet potatoes for baking by washing, scrubbing and patting them dry with a towel.
Use your hands to rub some coconut oil, lightly over each sweet potato.
prick each potato several times upon rotation before placing them on a tray lined with parchment paper to bake for 40-50 minutes.As the potatoes bake get the filling ready for serving, in a large saucepan steam the kale and bell pepper slices in a small amount of water for 5-6 minutes then drain and set aside.
Once the sweet potatoes have cooked through, allow to cool slightly before slicing them lengthways.
Fill each potato with a equal portion of veggies and cheese. If you’re doing the reloading method, scoop out most of the inside, cream with the dairy free cheese, return the skins to the oven to bake for a further 10 minutes then fill accordingly.
Season with pink salt, garlic, pepper, chives and chilli.