Stuffed Sweet Potatoes
Total Time
40 mins
Cook Time
40 mins
Rating
5 out of 5 stars
(31)
Ingredients
2-8 servings
- 2 to 8 sweet potatoes (each variation will stuff 2 potatoes)
- ½ cup cooked quinoa
- ½ cup finely chopped spinach
- 2 tablespoons crumbled feta
- 2 tablespoons chopped red onion
- ½ teaspoon extra-virgin olive oil, more to taste
- 1 teaspoon fresh lemon juice
- ¼ clove minced fresh garlic
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- dollops of Tzatziki Sauce
- 1 cup shredded red cabbage
- ½ cup cooked black beans
- a few slices of serrano or jalapeño pepper
- 1 tablespoon toasted pepitas
- ½ teaspoon extra-virgin olive oil
- 1 teaspoon fresh lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon sea salt
- ¼ cup salsa, for serving
- 1 small avocado
- 2 teaspoons fresh lime juice, or to taste
- ¼ teaspoon sea salt, or to taste
- 1½ cups cooked chickpeas, drained and rinsed (makes extra)
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
- ½ teaspoon curry powder
- 4 large kale leaves
- ¼ cup chopped cilantro
- 3.5 ounces Greek yogurt
- 1 teaspoon fresh lemon juice
- ½ teaspoon extra-virgin olive oil
- ½ clove minced garlic
- ¼ teaspoon turmeric or curry powder
- ¼ teaspoon sea salt
- 12 Brussels sprouts, coarsely shredded
- ½ gala apple, diced
- 1 radish, sliced into matchsticks
- ¼ cup crumbled feta
- 1 tablespoon chopped dried cranberries
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt, more to taste
- freshly ground black pepper, to taste
How would you rate this recipe?
Preparation
Chef’s notes
You can use baked sweet potatoes as a healthy treat for dogs too.
These dishes can be prepared ahead of time as baked sweet potatoes can be kept in the fridge for up to 3 days.