This is a new, healthier spin on the classic. I used to love a good “stuffed” baked potato. You know, the kind loaded with butter, sour cream, cheese and a few chives. Chives are green. That’s makes it healthier right? Well, at least that’s what I told myself. I completely understand the desire for carbohydrates. That is, honestly, my weakness. Because of this weakness, I had to invent an alternative to satisfy my craving.
My version of a “loaded baked potato” is truly loaded. It begins with a vitamin C packed sweet potato and includes lots of yummy vegetables and healthy fats. Not only is this a perfectly balanced meal, it is super simple to prepare. I generally make this dish for lunch as it gives me the energy I need to get through the remainder of the day.
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Vegetable Stuffed Sweet Potato – Serves 2
2 medium sweet potatoes
½ TBSP extra virgin coconut oil
½ yellow or white onion – chopped
1 large clove garlic – chopped
2 medium carrots – chopped
½ bell pepper – chopped
5-6 stalks asparagus – chopped
½ cup broccoli – fresh or frozen
4 mushrooms – chopped
1 cup fresh spinach
1 tablespoon bragg’s liquid aminos or soy sauce – adjust the amount you use based on your taste preference
Preheat oven to 350. Bake the sweet potatoes for approximately 45 minutes or until soft. In a large skillet on medium heat add the coconut oil. Add the onion, garlic and carrots. Cook until tender, about 5 minutes. Add the pepper, asparagus, broccoli and mushrooms. Cook for 4-5 more minutes. Turn heat to low and add the spinach. Toss until wilted. Drizzle the soy mixture over the vegetables and toss until well incorporated. Open the sweet potatoes and load them with the vegetables.
Here are a few other healthy sweet potato recipes: