Preparation Time: 20 Minutes

Cooking Time: 60 Minutes

Served: 4


4 sweet potatoes

50ml olive oil

50gr chopped spring onion

2 sliced colour peppers

100gr broccoli

100gr sliced mushrooms

100gr tomato sauce

50gr chopped fresh basil

Vegan cheese

Salt & Pepper


  1. Cut potatoes in half like a shell. Drizzled with olive oil and season with salt and pepper.
  2. Wrapped first in baking paper and then in aluminium foil.
  3. Baked in pre-heat oven at 200c for 50 minutes or until tender.
  4. Then cut broccoli in florets and boil in hot water for 4 minutes. Cool down in ice bath to keep the green colour.
  5. In hot pan add olive oil and sauté onion. Then add peppers and finally the mushrooms.
  6. Then add broccoli and tomato sauce. Cook sauce until reduce to 1/3.
  7. Add basil and season with salt and pepper.
  8. Add vegetables on the potatoes and cheese on top. Baked for few more minutes to melt cheese.

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Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director