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Quick + Easy Dinner Idea: All-Dressed Sweet Potato

 

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 Potato with Beans and Greens

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Yield: 4

Your beloved baked (sweet) potato taken to the next healthified level

Ingredients
  • 4 organic sweet potatoes
  • 2 tablespoons olive oil or ghee
  • ½ red onion, diced
  • 1 garlic clove, minced
  • ¼ 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 ¼ lemon
  • Sea salt to taste
Optional Add-ons:
  • Hemp seeds – protein bonus
  • Toasted sunflower or pumpkin seeds
  • Fresh sprouts
  • Tahini cream dressing

Make It Like So
  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

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Because no deliciously stuffed sweet potato can go without a drizzle of Tahini Dressing!

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

Make It Like So
  1. 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.

8 Responses to “Quick + Easy Dinner Idea: All-Dressed Sweet Potato”

  1. You're great .. Love your recipes
  2. Love the recipe Meghan! Thanks for the shout out :)
  3. Malcolm said… January 2, 2014
    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!
  4. Angela said… February 6, 2014
    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!
  5. […] and give everyone around the table permission to customize their toppings. This works great with loaded sweet potatoes, pizzas, wraps and burrito […]
  6. Julie said…
    June 8, 2015
    Well I'm definitely not going back to my white baked potato ever! This is amazing!

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