Japanese Sweet Potato Tuna Melt

I know the season of Japanese sweet potato (and any tubers for that matter) may be coming to a close but I have not been able to stop making this recipe. It’s so hearty yet leaning and is perfect for a didn’t-have-time-to-order-groceries-but-also-don’t-want-to-order-in kind of night. The Bonberi spin comes from lots of chopped veggies, which increase the volume of the dish without adding extra protein that is hard to digest and bonus points to top it with nutrient dense sprouts or microgreens. I like to use raw goat cheddar for this but any raw milk cheese will do. You probably already have these ingredients in the pantry. Can’t wait for you to try it!

1 Japanese sweet potato, sliced lengthwise

1 can of tuna (skipjack or Safe Catch tuna have the lowest mercury), strained

2 stalks celery, minced

1/2 small onion, minced

1 carrot, peeled and shredded

1/2 cup green cabbage, shredded