Recipes

Stuffed Sweet Potatoes

It’s Tasty Tuesday!!

Ask my mom and my husband…8 years ago, I could barely scramble eggs. Really all I could make was oodles of noodles and spaghetti with canned sauce. I’ve come a LONG WAY since then. Growing up my grandma always told me she moved in with my grandpa and didn’t know how to scramble eggs. She taught herself everything! I remember admiring her for that but never once did I want to sit in the kitchen with her and watch her or help her cook, instead I enjoyed doing my own thing and eating her delicious foods. I’d love to have some of her cooking and instruction right now! My mom also tried getting me into the kitchen, but I always had other pressing matters, boys or dancing! Ahh the teenage years.
Fast forward and I realize I need to learn to cook something if I am going to survive in adulthood 😂My husband & other family members have been so helpful in showing me a thing or two over the years! Lately I’ve been tackling more plant based recipes and Monday it was Stuffed Sweet Potatoes! They are so good. Do I say that about every recipe I post?? Yeah. It’s true though. It’s always sooooo good!! This recipe serves 4 as a main entree, but you’ll want to include a side or two.
Ingredients: (use organic when possible)
4 small sweet potatoes

2 cups Kale

1 15 oz can black beans
1 avocado

Juice of 1 lime

Lime zest of 1 lime

1 bunch of cilantro

Sea Salt & pepper to taste

Directions:

Preheat oven to 375 degrees Fahrenheit. Poke sweet potatoes with a fork a few times at the top & place on a cookie sheet with parchment or aluminum foil. Bake for 45-60 minutes.

While that is cooking, put an avocado, cilantro, lime juice, lime zest, salt & pepper into a blender or food processor. This is your yummy sauce! Heat up the blacks beans on your stove and sautée the kale after removing the stems. I chose to sautée the kale in a small amount of water and forgo the oil because I already had enough oil in my diet that day but feel free to use it. Once the sweet potatoes are soft, cut the top and layer with black beans, kale & avocado sauce. If you have left over avocado sauce it is quite delicious on many other things, chips, sandwiches, wraps!! Mmm!
Can you tell our cilantro is growing like crazy?? That’s why I keep making these avocado lime cilantro sauces! Plus I love the combo.

Our 3 year old enjoyed these too!

He was quite upset I didn’t make him a “sweet potato boat”. Lesson learned! 

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Recipes

Zoodles with Avocado, Basil Pesto

We love our spirilizer. We use it for zucchini noodles. Do you have one? What do you make with it?

We eat this about once a week. Sometimes we eat it with marinara instead of vegan pesto. Either way, it’s a huge hit.
Ingredients: {organic when possible}

1 large zucchini 

1 avocado

2 cups basil

6 cloves garlic

1/4 cup olive oil

1/2 cup water

Salt and pepper

1/2 a lime zest

1 lime juiced

SO EASY AND SO QUICK. Make your zoodles. This is from one large zucchini. They make more noodles than you think possible…

Combine all other ingredients into a food processor or blender and there you have it! Your blender/processor may need more water, add small amounts until you reach your desired texture.


I love this recipe because it’s raw, yet, it TRULY doesn’t taste raw or like vegetables. The first time we had it with marinara and I really thought it tasted like regular pasta and noodles!

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