I was in the mood for a sweet potato tonight but wanted to spice it up a bit. I ended up topping my potato with an abbreviated version of my JF Green Greek Salad. Super easy, but totally hit the spot. Finish with Kosterina’s Spicy Red Pepper Olive Oil for the perfect bite.  Serves 1.

INGREDIENTS:

1 sweet potato
Vegan feta, crumbled (I like Trader Joe’s)
Green onion, slice on the diagonal
Dill, chopped
Pepperoncinis, chopped
JF Spicy Salt, to taste
Olive oil (I like Kosterina’s Spicy Red Pepper)

PROCESS:

Preheat the oven to 350º. Puncture your sweet potato with a fork and bake until tender. 

Once it’s out of the oven, make a lengthwise slit down the center and begin to top. Build upwards with crumbled vegan feta, green onion, fresh dill, and pepperoncinis. Finish with JF Spicy Salt and drizzle over the olive oil. Enjoy!