Sweet potatoes are a staple in my life. There is never a time where my kitchen doesn’t have any. They are so versatile and satisfying and make for a great healthy on-the-go snack. Here are three effortless ways I like to enjoy mine, how do you enjoy yours?
*poke a couple of holes in your potatoes, and bake in the oven at 425 F until tender (about 1 hour give or take, depending on how big they are)
Mexican Stuffed Potato
Why I love this recipe: It’s hearty & satisfying, I usually have all of the ingredients on hand, it’s low in fat, non-vegans love it, and it tastes so amazing.
-Whole cooked black beans
-Chili lime jackfruit from Upton’s Naturals (found at most Wholefoods or here)
-Raw or frozen corn
-Red bell pepper
-Avocado or guacamole
-A squeeze of half a lime
-Top with salsa
Why I love this recipe: it’s comforting and flavorful, healthy and satiating, and different than your normal stuffed potato.
-Whole cooked chickpeas
-Diced fresh tomatoes
-A drizzle of tahini (I like to use the tahini sauce from Trader Joes)
-A dollop of hummus
-A squeeze of half a lemon
-Parsley to taste
-Sprinkle with garlic salt (optional)
Sweet & Satisfying
Why I love this recipe: it’s sweet and extremely simple, a healthy dessert, a fun way to eat a potato, satisfies all my sweet tooth cravings, coconutty goodness, and smells heavenly.
-A dollop of coconut cream (you can get this in a can from Trader Joes) or coconut-based ice cream
-A drizzle maple syrup
-Cinnamon to taste
-Vanilla bean powder to taste
-Garnish with crushed pecans
*for optimal nutrition I use organic ingredients when possible