Baked sweet potato with kale, feta, sweet onion and pomegranate

Fast and healthy this gorgeous beta-caroteny sweet potato is perfectly complemented by salty white feta, sweet red onion and sharp pomegranate seeds.

Prep time: 5 mins
Cook time: 35 mins
Servings: 1
Servings: 1


  • 1 large sweet potato
  • 80g of feta
  • 2 leaves of kale, shredded
  • quarter of a red onion, thinly sliced into rings
  • 2 teaspoons of pomegranate seeds
  • extra virgin olive oil


Bake the sweet potato at 200 degrees for about 30 mins until soft with a crispy skin. When it’s done quickly sauté the kale in a bit of olive oil and splash of boiling water for a minute just until it softens but stays bright green.

Split the potato in half and slightly mash the flesh with a fork, drizzle with olive oil then scatter over the kale and feta. Add the onion rings and sprinkle on the pomegranate seeds.

You might like to read about the health benefits of olive oil.

Nutrition Info


Cheese is not only gorgeous to eat but provides some important nutrients including phosphorus, calcium and vitamin B12. Phosphorus forms part of every one of our cells, so is pretty important! It’s actually quite abundant in the diet so you don’t have to OD on cheese – sorry 🙂

Calcium is not only good for teeth and bones but helps to balance the PH of the blood as well as assisting with nerve signals and muscle function. B12 performs a lot of functions but its main claim to fame is red blood cell production.

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Sweet Potato

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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