Vegetarian Stuffed Sweet Potatoes

A colorful, budget-friendly, and SUPER FLAVORFUL plant-based meal idea for our new week!

Oh did I mention EASY?!! Just a few minutes of hands-on time and you’ll have something absolutely delicious to enjoy!

Sweet Potatoes and Yams are something we currently eat A LOT of at our house! But 10 years ago I didn’t care for them AT ALL.

Throughout my 30s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer.

Sweet potatoes were becoming THE complex carbohydrate of choice! They were *always* on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them. Very much so!

Not a week goes by these days that I don’t buy and cook sweet potatoes or yams…they have become an absolute staple in our home.
This recipe is great if you’re trying to include sweet potatoes more often, but just need a tasty recipe inspiration – along with a little friendly nudge to try something different!

Complex Carbohydrates from Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling really good and full of energy rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.

Sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.

Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements!

They also contain vitamins B, C, and D as well as a wide range of minerals.

They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.

Sweet potatoes are excellent for digestion because they are rich in fiber – now that’s something you’re likely not going to get from takeout!

Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing.

They are also delicious mashed, roasted, or baked like these stuffed sweet potatoes. Use sweet potatoes and yams in soups, stews, chilis, or in any way you would use other potatoes.

REFERENCE:

WebMD

HealthLine

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich.

Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

4 servings

Ingredients:

• 4 medium-sized sweet potatoes

• 2 Tbsps extra virgin olive oil

• juice and zest from one large lemon

• 3 cloves fresh garlic, minced or pressed

• 2 Tbsps fresh oregano, minced

• sea salt and freshly ground black pepper to taste

• 1 (15 oz) jar chickpeas, drained

• 1 pint cherry tomatoes, chopped

• 1 small red onion, small diced

• 2 oz pitted olives, sliced

• 1/2 cup crumbled feta cheese

• 2 Tbsps freshly chopped parsley

Optional:
plain Greek yogurt or unsweetened coconut yogurt

Instructions:

Preheat your oven to 400 degrees f. Line a large baking sheet with parchment paper.
Scrub your sweet potatoes thoroughly to remove any dirt. Pat the excess moisture with a towel. Poke several holes in each potato with a fork.

Place the potatoes onto your prepared baking sheet and bake for 45 minutes or just until a fork or knife inserted in the thickest part has no resistance.

Meanwhile, prepare your filling. Drain and rinse your chickpeas. Slice your cherry tomatoes into quarters, dice the red onion, and slice the olives.

Place the chickpeas, tomatoes, and olives into a large bowl. Add your lemon zest, garlic, oregano, sea salt and pepper.

Drizzle with olive oil and lemon juice. Stir to combine, then set aside until ready to use.
Once your sweet potatoes are finished baking, let them cool for about 10 minutes.

Split the tops, and gently open them with a knife as shown. Stuff your potatoes with the chickpea mixture.

Add a dollop of yogurt on top if desired.

Garnish with crumbled feta cheese and parsley. Serve immediately.

You can store your leftover potatoes covered in the fridge for up to 2 days.
Enjoy!
Rachel

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