Southwest Stuffed Sweet Potatoes
Sweet potatoes are good for you, like super good for you.
They're a good source of vitamin C, which, in addition to boosting your immune system, accelerates collagen production. Girls, this is huge; collagen keeps our skin looking plump!
They are high in B6 which reduces a chemical in our bodies linked to heart disease.
They pump your body with vitamin D, which plays a role in our mood and energy levels. This is especially important for us PNW folks who don't get enough sun.
One of my personal favorites? They are low on the glycemic index scale, which means their natural sugars are slowly released into the bloodstream. So they don’t cause blood sugar spikes linked to fat storage and energy drops.
That brings me to today's recipe: southwest stuffed sweet potatoes. These are fairly easy to make, though not the quickest thing we've ever done. Mainly because sweet potatoes take FOR-EV-ER in the oven. But I'm just impatient that way. :)
These are way worth the time though. They are tasty, super filling and great for you. Hope you enjoy the recipe! Let us know what you think in the comments. Happy meal prepping!
INGREDIENTS
3 large sweet potatoes
1 cup corn
1 cup low sodium black beans
1 zucchini
1 small head of broccoli
1/2 cup canned roasted tomatoes
1/4 packet low sodium taco seasoning
5 Tbsp shredded white cheddar
Olive oil or coconut oil cooking spray
DIRECTIONS
- Wrap the sweet potatoes in foil. Bake in 450 F degree oven for 50 minutes.
- While sweet potatoes are baking, dice up zucchini, broccoli and tomatoes.
- Spray a large pan with cooking spray. Sear corn over medium heat until it starts to brown. Add black beans and broccoli and cook for another 1-2 minutes. After broccoli is al dente (starting to get soft), add zucchini and saute for another 1-2 minutes. Add roasted tomatoes and stir to combine.
- Top veggie mixture with the taco seasoning packet. You probably only need about 1/4 of the packet.
- Cut baked sweet potatoes in half and scoop out about half of the "insides" to make room for the stuffing. You'll have one half left over for another meal.
- Fill each sweet potato with the filling and top with 1 Tbsp shredded cheese.
- Put oven on broil at 500 degrees. Place sweet potatoes on a foil-lined sheet pan and broil for 2-3 minutes, or until the cheese is melted and slightly browned. Keep an eye on them, they go fast!
- Serve each sweet potato half with 4-6 ounces of chicken breast. I like making shredded chicken seasoned with more Mexican seasonings in my crockpot.
Servings: 5