Baked Sweet Potato with Corn and Dandelion Greens

This is basically a healthy way to eat your wild veggies, I know a lot of my posts are horrendously unhealthy (lots of cheese and butter) and I don't exactly eat like that every day so here's a more realistic example of how to incorporate weeds into your everyday diet. 

This meal has tonnes of starch, antioxidants, vitamins, minerals and on top of that- a load of flavour.

This is vegan, vegetarian and gluten free so anyone can enjoy this meal.

1 large sweet potato

Frozen corn kernels (or fresh, but I used frozen) 

Handful dandelion leaves, blanched in salted water and drained

1 clove garlic 

1 tablespoon olive oil

Dried chilli flakes

1. Pierce the sweet potato with a fork all over and put in a microwave proof dish. 
2. Heat on full power for 10 minutes.
3. Drop a handful of corn kernels into a pan of boiling water and simmer for 3-5 minutes, drain.
4. Finely chop your cooked dandelions and heat a frying pan on a medium heat with olive oil. 
5. Once heated add garlic, dandelions and chilli, sautee for about 3 minutes, keep stirring.
6. Cut your sweet potato in half, use half and save the other for another dish, and score the flesh.
7. sprinkle with corn and sauteed dandelions and serve immediately.

 Perfect for a healthy, quick lunch.