When life gets busy, simple suppers have been the name of the game. This stuffed sweet potato recipe is easy comfort food and easily customizable for the whole family.
This simple supper idea is a guaranteed winner. What I love so much about this recipe creation is that it is so modifiable.
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 selective eaters in our home, that this recipe invites us to customize our very own potato, choosing our own toppings and sauces.
filling suggestions for your stuffed sweet potato
The recipe in this video showcases greens ‘n beans, but there are so many options. Try:
Stuffed sweet potatoes work great with leftovers or fridge bits. If you have a small amount left from the meals above they’re great to use as sweet potato toppings.
stuffed sweet potato sauces and condiments
What’s a stuffed sweet potato without a dressing or sauce? Basically anything goes – use your faves, try the tahini sauce below, or go for:
Your beloved baked (sweet) potato taken to the next healthified level.
Ingredients
Scale
4 organic sweet potatoes
2 Tbsp olive oil or ghee
½ red onion, diced
1 garlic clove, minced
1/4 tsp red pepper flakes, sambal olek or 1 tsp of your favourite hot sauce
1 14-ounce 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
Instructions
Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a fork.
Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
While sweet potato is baking, heat olive oil on a medium pan and add the onion and garlic. Cook until soft.
Add the beans and cook for 5 minutes, stirring occasionally.
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.
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.
Because no deliciously stuffed sweet potato can go without a drizzle of Tahini Dressing!
Ingredients
Scale
¼ cup tahini
¼ cup olive oil
2 tbsp tamari
1 clove garlic
water as needed
Instructions
Blend until smooth.
Prep Time:5 mins
Category:Condiments
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 the above episode.
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