This is a great way to use up leftover sweet potato and chicken.
Serves 1
½ cup roughly cubed sweet potato
1 tablespoon coconut oil
1 organic chicken thigh
2–3 cherry tomatoes, halved
2 tablespoons roughly chopped parsley
Tahini slaw
¼ cup grated cabbage
¼ cup grated carrot
¼ cup grated beetroot
½ tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tahini
Put the sweet potato in a medium saucepan and add enough water to cover. Bring to the boil over medium-high heat and cook until the sweet potato is just tender. Drain the sweet potato, add ½ tablespoon of the coconut oil and mash well. Season well with salt and freshly ground black pepper. Set aside.
Meanwhile, heat the remaining ½ tablespoon of coconut oil in a small frying pan over medium-high heat. Add the chicken thigh and cook. Set aside to cool. Slice into bite-size pieces just before serving.
To make the tahini slaw, combine the cabbage, carrot, beetroot, olive oil, lemon juice and tahini in a bowl and mix well.
To serve, spoon the mashed sweet potato into the bottom of a shallow bowl. Top with the creamy slaw and sliced chicken. Scatter over the cherry tomatoes and parsley.
Note: To make it vegan, omit the chicken and add ⅓ cup red kidney beans when assembling the bowl.