An NHS GP and cookbook author, Dr Divya Sharma, has divulged her top pick for a nutritious and delectable lunch that’s both quick to prepare and brimming with health benefits.
Dr Sharma, known for her “easy, nutritious recipes that are nourishing and delicious”, often opts for “super simple, with short and budget-friendly ingredients.”
In a recent update, the health expert revealed her “favourite lunch” which she described as “something else”, praising its simplicity, speed, taste, and nutrient density.
Her go-to meal is a baked sweet potato topped with egg, feta, and a medley of vegetables. Sweet potatoes are not only tasty but also come with a host of health advantages, even fitting into a weight loss regimen.
Packed with vitamin A, vitamin C, and antioxidants, sweet potatoes help shield the body from free radicals, which are associated with chronic diseases such as cancer, heart disease, and the signs of ageing, making them an essential addition to any antioxidant-rich diet.
Sweet potatoes boast high fibre content while being low in fat and calories, with a 100-gram serving containing just 86 calories and a mere 0.1 grams of fat, thus supporting weight management efforts.
Feta cheese, another ingredient in Dr Sharma’s lunch, is celebrated for being low in calories and fat, and it provides a good dose of B vitamins, calcium, and phosphorus. Eggs complement the dish with their high protein content, vitamins, and beneficial cholesterol.
To round off the meal, Dr Sharma incorporates red peppers and spring onions, both of which are abundant in vitamin C and antioxidants. She also offers a comprehensive recipe for those eager to replicate her favourite lunch.
Here’s a delightful baked sweet potato recipe:
Ingredients:
- Two large sweet potatoes
- Two eggs
- 1/4 cup milk
- 1 spring onion, chopped
- 1/2 red pepper, finely chopped
- Handful of feta cheese
Method:
Start by preheating your oven to 200C, and give your sweet potatoes a good wash and dry. Place them in an oven-proof dish, prick them all over, then give them a brush with oil.
Next, pop them in the oven to bake for 45-50 minutes until they’re soft. If you’re short on time, you can use an air fryer or microwave for 25 minutes instead.
Once they’re soft inside, take them out of the oven and let them cool down.
For the filling, whisk two eggs and combine with the milk. Cut the sweet potatoes in half, and gently mash the insides to create a well.
Season with salt and pepper, then add any other veggies you fancy. In her recipe, Dr Sharma added red pepper, poured in the egg mixture, followed by the egg mixture and topped it off with feta.
Finally, return this to the oven or air fryer for another 15 to 20 minutes.
This story originally appeared on Express.co.uk
