Quick + Easy Dinner Idea: All-Dressed Sweet Potato | Meghan TV

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Simple Supper Recipe Idea

Josh and I are having so much fun exploring out here on the West Coast that lately, simple suppers have been the name of the game.

This simple supper idea is a guaranteed winner. When we filmed this episode, we shot this segment as the first of the day and the rest of the morning I was counting down until I could devour this creation on our lunch break.

What I love so much about this recipe creation is that it is so modifiable (like what I teach in the UnDiet Meal Prep Made Easy Program).

This recipe is planti-fully delicious and can easily be modified if you choose to add a little lean protein in place of the beans. Sweet potatoes are considered ‘safe’ carbs on the paleo plan so this is truly a one-size-will-fit-everyone-in-the-family recipe.

I also love, for those of us who have the picky eaters in our home, that this recipe invites us to customize our very own potato, choosing our own toppings and sauces.

Check this simple supper idea from @MeghanTelpner #MeghanTV #vegan #paleo

Ready to get cooking?


Stuffed Sweet Potatoes with Beans and Greens

Simple Supper

 Serves 4

4 organic sweet potatoes
2 tablespoons olive oil or ghee
½ red onion, diced
1 garlic clove, minced
1/4 teaspoon red pepper flakes, sambal olek or 1 tsp of your favourite hot sauce
1 can, organic cooked and drained beans of choice or 1 pound lean free-run organic protein of choice
6 cups greens, trimmed and sliced into ribbons
Juice of 1/4 lemon
Sea salt to taste

Optional Add-ons:

  • Hemp seeds – protein bonus
  • Toasted sunflower or pumpkin seeds
  • Fresh sprouts
  • Tahini cream dressing

 Directions

  1. Preheat oven to 400°F.
  2. Scrub the sweet potatoes and prick them in a few places with a fork.
  3. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
  4. While sweet potato is baking, heat olive oil on a medium pan and add the onion and garlic. Cook until soft.
  5. Add the beans and cook for 5 minutes, stirring occasionally.
  6. Remove from heat and stir in your greens (the heat will wilt them). Add your lemon juice, red pepper flakes and sea salt to taste.
  7. Remove sweet potatoes from oven. To serve, slice each sweet potato through the middle, top with beans + greens mix, drizzle with dressing and add any of your extras.

Tahini Dressing

¼ cup tahini
¼ cup olive oil
2 tbsp tamari
1 clove garlic
water as needed

  • Blend until smooth.

What are your favourite simple supper ideas? Post your inspiration, recipes or links below!
Special thanks to our favourite farmers at Fresh City Farms for providing all of the organic produce for this episode.

 

7 Responses to “Quick + Easy Dinner Idea: All-Dressed Sweet Potato | Meghan TV”

  1. Jan

    #

    You’re great .. Love your recipes

    Reply
  2. Fresh City

    #

    Love the recipe Meghan! Thanks for the shout out :)

    Reply
    • Meghan Telpner

      #

      Thank you for filling our produce drawer with such inspirational goodness!

      Reply
  3. Malcolm

    #

    I was already a big fan of baked sweet potatoes but this recipe just takes it over the top. I used yellow onion, a can of pinto beans with jalapenos(a non-organic brand that was hiding under the cabinet), kale, and the tahini dressing. It was delicious and filling. I can’t wait to try it with red onion and kidney beans the next time.

    I’d never tried or used Tamari. Thank you for the introduction to it!

    Reply
  4. Angela

    #

    Wow. First recipe I have tried of yours (aside from the green juice – just purchased your book!) and this is absolutely amazing! Well rounded and intense flavours the likes of which processed food could never replicate. Thank you!

    Reply
  5. Don't Blame Your Kids for What They Eat

    #

    […] and give everyone around the table permission to customize their toppings. This works great with loaded sweet potatoes, pizzas, wraps and burrito […]

    Reply

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