The classic ‘meat and three veg’ meal has gained a bad wrap in the past, often labelled the go-to option for the uninspired housewife. But when it comes to nutrition, piling your plate with a serve of protein and lots of vegetables gets the big tick of approval.
So we’ve asked one of our favourite nutritionists, Lola Berry, to share a great side dish recipe that will reinvigorate a classic meat meal.
Whether you’re stuck for what to have with ‘chicken tonight’ or have been told to “just bring a side” to a social gathering, this healthy recipe is guaranteed to fire up your breakfast, lunch or dinner plate.
Lola Berry’s quirky sweet spud mash
“This sweet potato mash is one of my staple recipes. I have it all the time and usually serve it with something meaty like steak. I always make enough for leftovers so I can use it as a dip the next day for lunch or as an afternoon snack with red capsicum and cucumber sticks!” says Lola Berry.
- 3 sweet potatoes, washed and cut into small chunks
- 1 lime, juice only
- 2 fresh chillies, chopped
- 1 bunch coriander, chopped
- 1/4 teaspoon ground cinnamon
- 1 tablespoon organic butter
- Himalayan pink salt
- Freshly ground black pepper
- 4 coriander sprigs to garnish
What to do:
- Place sweet spuds in saucepan and cover with water. Bring to boil over high heat, reduce heat and boil for 10–15 minutes or until tender. Drain.
- Transfer spuds to a large bowl. Add lime juice, chilli, coriander, cinnamon and butter and combine with a fork, leaving plenty of rustic chunks.
- Season with salt and pepper and garnish with coriander sprigs
Tip: This sweet spud mash works well with any protein. Add some greens or a salad for an added health kick.