SWEET POTATO TART

Struggling to thing of ways to use up all that left over turkey?  Try putting some on top of this sweet potato tart instead of chicken.  Makes a great lunch with a bit of salad on the side.

Serves 4 / calories per meal = 291 cals

Macros per serving:

  • FAT – 11g
  • CARBS – 23g
  • PROTEIN – 24g

Ingredients:

  • 250g chicken (Athlete, high quality meats)
  • 350g sweet potato
  • 80g feta, chopped
  • 50g kale
  • 70g red onion, finely diced
  • 70g red pepper, chopped (jarred)
  • 55g cherry toms, chopped
  • 3 eggs
  • 1 tbsp dried basil
  • salt & pepper
  • 1 tsp coconut oil

How to prepare:

  1. Preheat oven to 180 c fan / 200 c electric / gas mark 4
  2. Grate the sweet potato in a large bowl, crack in 1 egg, season with salt and pepper then mix thoroughly. Place the sweet potato mix into a well-greased tart tin (using the coconut oil) and press down firmly making sure to cover all gaps. Place in to the preheated oven for 15 – 20 minutes until the sweet potato crust is golden then remove from the oven.
  3. Meanwhile grill chicken for 20 mins until cooked through, shred, season with salt and pepper and then leave to cool.
  4. Steam kale for 5 minutes then allow to cool.
  5. Build up you tart using all the ingredients, onion, red pepper, tomatoes, kale, feta, chicken, sprinkle with your dried basil, season. Beat the remaining 2 eggs in a bowl and pour evenly over the tart to bind all the toppings together. Bake in the oven for around 15 minutes then serve.

Enjoy.

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