It’s no secret that we grew up in a healthy, veggie-centric household. Sweet potatoes were a veggie that our mom served us on the reg, typically as a carb to many of our meals on a winter evening. We always loved the creaminess of the potato, it felt like a real comfort food– and the sweetness helped us to curb our wicked sweet tooth. Now, as registered dietitians, we’re always creating new, healthy recipes that feature our orange fleshed lover, the sweet potato. This baby packs in 21.5 grams of satisfying protein and 15 grams of fiber for the ultimate satisfaction!
A few more of our faves:
Roasted Tarragon Sweet Potato Fries
Sweet Potato Chips with Sea Salt & Chocolate Drizzle
and…
Mexican Sweet Potato Salad, Cherry & Pistachio Sweet Potato Medley and our Sweeeeeeeet! Potato Pie
Other than the fact that there is something so satisfying about a creamy, fiber filled sweet potato, there are so many benefits! Check them out below!
Sweeeeet potato! This sweet potato may be loaded with delish goodies, but the sweet potato itself is packed with mega benefits including:
- Two very potent antioxidants– carotenoids (including beta carotene) and sporamins, which fight everything from the negative health consequences that come with aging to almost all types of disease.
- Fighting inflammation: Eat a sweet potato and research shows that inflammation in the body immediately decreases, especially in the brain and nerve tissues throughout the body.
Vegetarian Loaded Sweet Potato
Vegetarian Loaded Sweet Potato
Serves 1
Ingredients
1 small sweet potato (about 4.5 oz)
1/2 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped kale
1/2 cup chopped broccoli
1/2 cup black beans, drained and rinsed
1/4 teaspoon turmeric
1/2 teaspoon cumin
2 tablespoons low fat or fat free mozzarella cheese
2 tablespoons nonfat plain Greek yogurt
Directions:
1.Microwave or bake the sweet potato until tender. While it is cooking, prepare the filling.
2.Heat a sauté pan over medium high heat with a spritz of olive oil in a spray bottle. Add the onion, bell peppers, kale, and broccoli and sauté until tender, about 6-7 minutes.
3.Add the black beans, turmeric, and cumin, and cook until heated through.
4.Cut the sweet potato in half lengthwise and split open. Mound the filling onto the sweet potato (there is a lot of filling – it will not all fit tucked into the sweet potato, but that’s okay!)
5.Sprinkle the cheese on top of the filling, then microwave or bake the whole thing until the cheese is melted.
6.Dollop the Greek yogurt on top and serve.
Nutrition facts: 344 calories, 1 gram fat, 0 grams saturated fat, 187 mg sodium, 65 grams carbs, 15 grams fiber, 21.5 grams protein
