Chef: Timaree Hagenburger, TheNutritionProfessor.com
Makes: 4 – 6 sweet potatoes
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
4-6 sweet potatoes, light colored, orange or purple flesh, rinsed, but NOT peeled.
1 15 oz can, rinsed and drained (My favorites for this dish are chili or black beans)
1 -2 c fresh greens*, your favorite, chopped
Red/Purple cabbage, thinly slice/shaved
1 c salsa
1 avocado (eliminate if PP)
1 bunch cilantro
1 T scallions, chopped, small
Lime (to squeeze)
Preheat oven 350-375 degrees F
Place rinsed sweet potatoes* directly on oven rack (do NOT wrap in foil) and place a large piece of foil on the rack below to catch any drips. Roast at until tender, approximately 30-40 min.
Slice steaming hot sweet potato open and fill with chopped greens, then beans (warm up if cold), cabbage, salsa, cilantro, scallions, avocado and a squeeze of lime juice.
When choosing sweet potatoes, be sure that they are heavy for their size, firm (no soft spots or wrinkled ends), and of similar size, so that the will roast in about the same time.
Be sure to roast enough sweet potatoes to used for the rest of the week, so they will be at your fingertips when you come home hungry.
Any fresh greens will work, including baby spinach, kale or Swiss chard.
Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!