Description
Delightful protein-loaded sweet potato boats filled with savory ingredients, perfect for lunch or dinner.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil (for roasting)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 to 1.5 cups protein of choice (lean ground turkey, black beans, chickpeas, or shredded chicken)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup fresh spinach
- ½ cup shredded cheese (cheddar or mozzarella)
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, slice each in half lengthwise, drizzle with olive oil, and sprinkle with salt. Place them cut-side down on a baking sheet to roast.
- Roast the sweet potatoes for about 35-45 minutes, or until tender and easy to scoop.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sauté until soft (about 5-7 minutes). Add your choice of protein and cook until done. Season with garlic, ground cumin, chili powder, salt, and pepper. Stir in fresh spinach and cook until wilted.
- Scoop out some flesh from the sweet potatoes to create a cavity. Mix the scooped potato with your protein mixture. Fill each sweet potato half with the filling and top with cheese if desired. Bake for an additional 10 minutes until the cheese melts and gets bubbly.
Notes
Serve warm, topped with avocado, cilantro, or sour cream. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 30mg