If you’re on the hunt for a delicious and nutritious meal, look no further than these high protein stuffed sweet potatoes. Perfect for a busy weeknight, they combine savory and sweet flavors with a hearty filling that satisfies even the hungriest appetites. Packed with protein and a medley of fresh ingredients, this dish not only tastes great but also fuels your body. Get ready to enjoy a wholesome meal that’s as easy to prepare as it is to devour!
Steps
- Bake the Sweet Potatoes: Preheat your oven to 425°F and line a baking sheet with parchment or foil. Pierce each sweet potato with a fork several times, then place them on the baking sheet. Roast for 40 to 50 minutes, checking for softness with a fork to ensure they are done.
- Prepare Greek-ish Filling: Combine cooked quinoa, chopped spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Adjust seasonings and chill until needed. Once potatoes are baked, allow them to cool slightly, slice open, and fill with the mixture. Top with tzatziki sauce.
- Make Sweet Potato Burrito Filling: Mix shredded cabbage, black beans, serrano pepper, pepitas, olive oil, lime juice, chili powder, and salt in a bowl. Chill until ready. Before serving, mash avocado with lime juice and salt for guacamole. Slice open baked potatoes, fill them, and top with guacamole and salsa.
- Create Curry Spiced Filling: Roast chickpeas with olive oil, salt, and pepper for 25 minutes or until crispy. Toss hot chickpeas with curry powder. In a bowl, mix yogurt, lemon juice, olive oil, garlic, turmeric, and salt for the sauce. Wilt kale leaves in the oven for 2-3 minutes, then chop. Fill baked potatoes with chickpeas, kale, cilantro, and sauce.
- Assemble Fall Harvest Filling: Combine shredded Brussels sprouts, diced apple, radish, feta, cranberries, olive oil, apple cider vinegar, salt, and pepper. Ensure the mixture is flavorful to complement the potato. Slice open baked potatoes, fill them, and season to taste.
Ingredients
- 2 to 8 sweet potatoes (each recipe fills 2 potatoes)
- inspired Stuffed Sweet Potatoes
- ½ cup cooked quinoa
- ½ cup chopped spinach
- 2 tablespoons crumbled feta cheese
- 2 tablespoons diced red onion
- ½ teaspoon extra-virgin olive oil, more as desired
- 1 teaspoon fresh lemon juice
- ¼ clove minced garlic
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- Tzatziki sauce, for topping
- 1 cup shredded red cabbage
- ½ cup cooked black beans
- Slices of serrano or jalapeño pepper
- 1 tablespoon toasted pepitas
- ½ teaspoon extra-virgin olive oil
- 1 teaspoon fresh lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon sea salt
- ¼ cup salsa, for serving
- 1 small avocado
- 2 teaspoons fresh lime juice, or to taste
- ¼ teaspoon sea salt, or to taste
- 1½ cups cooked chickpeas, drained and rinsed (extra for snacking)
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- ½ teaspoon curry powder
- 4 large kale leaves
- ¼ cup chopped cilantro
- 3.5 ounces Greek yogurt
- 1 teaspoon fresh lemon juice
- ½ teaspoon extra-virgin olive oil
- ½ clove minced garlic
- ¼ teaspoon turmeric or curry powder
- ¼ teaspoon sea salt
- 12 Brussels sprouts, coarsely shredded
- ½ gala apple, diced
- 1 radish, cut into matchsticks
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped dried cranberries
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt, more as desired
- Freshly ground black pepper, to taste
FAQ
- Can I prepare the sweet potatoes ahead of time?
- Yes, you can bake the sweet potatoes in advance. They can be stored in the fridge for up to 3 days. When you’re ready to eat, simply prepare your chosen filling and assemble.
- Do I need to wrap the sweet potatoes in foil before baking?
- No, wrapping the sweet potatoes in foil is not necessary. Baking them without foil allows the skins to puff up and caramelize, enhancing their flavor.
- How can I tell when the sweet potatoes are done baking?
- Sweet potatoes are ready when they are puffed up and soft inside. You should be able to easily pierce them with a fork after 40 to 50 minutes of baking, depending on their size.
- Can I use canned chickpeas for the curry spiced stuffed sweet potatoes?
- Yes, canned chickpeas work well for this recipe. Just make sure they are drained and rinsed before roasting them in the oven.
- Are these stuffed sweet potato recipes suitable for dogs?
- Sweet potatoes themselves are a healthy treat for dogs, but be cautious with the fillings, as some ingredients may not be suitable for pets.
Tips
- Pre-Bake Sweet Potatoes: Prepare the sweet potatoes ahead of time by baking them and storing them in the fridge for up to three days. This makes assembling the fillings quicker when you are ready to eat.
- Maximize Flavor: Enhance the taste of your fillings by slightly over-seasoning them. This ensures that the flavor stands out against the sweet potato base.
- Roast Chickpeas for Extra Crunch: When making the curry spiced sweet potatoes, roast a full can of chickpeas. Even though you won’t need all of them for the recipe, they make a great crunchy snack for later.
- Vinegar for Zest: In the Fall Harvest filling, use apple cider vinegar generously to make the flavors more vibrant and ensure the salad filling isn’t dry, as this recipe does not include a sauce.
Equipment
- Baking Sheet – Essential for roasting the sweet potatoes in the oven.
- Parchment Paper or Aluminum Foil – To line the baking sheet and prevent sticking.
- Mixing Bowls – Useful for mixing the various fillings.
- Chef’s Knife – For chopping vegetables and other ingredients.
- Cutting Board – Needed for preparing the vegetables and other ingredients.
- Measuring Cups and Spoons – For accurately measuring ingredients like spices, oils, and liquids.
