1/4 cup ricotta
2 tablespoons cottage cheese
1/2 cup cooked kale
1/4 cup cooked quinoa
1/4 red onion diced
1 garlic clove crushed
1/2 teaspoon Tweed Real Food Wild Porcini Salt
1/2 teaspoon Tweed Real Food Garlic & Rosemary Rub
1/4 cup grated Parmesan
1 small sweet potato
1 large mushroom
Topping option – light sour cream, hemp seeds and Tweed Real Food Cheese Board Splash Balsamic
Cut sweet potato in half and microwave for 10 mins.
Once soft drizzle with olive oil and place in a 180 oven.
Whilst the sweet potato cooks add onions, garlic, and mushrooms to a pan and cook until onion is soft add seasoning and kale and cook for a few minutes.
In a bowl add ricotta, cottage cheese and quinoa mixture.
Remove the potato from the oven and scoop out flesh.
Mix flesh with quinoa mixture and stuff back into skins, top with Parmesan and return to oven until cheese is melted and bubbling.