Mmmm, sweet pohhhtayyytooeeeessssss! (You like that phonetic spelling there? Yeah, I thought so too). Hello, beta-carotene, I love you!
And then combine that deliciousness with powerful greens for a free-radical fighting snacklunchdinner (or maybe breakfast, who knows, maybe some of you are even weirder than me?!). I love love love making stuffed sweet potatoes for lunch! I started doing it sometime during my senior year of college when I discovered that sweet potato+egg+spinach makes a really cheap and wonderful combination… even more wonderful if there’s some avo lurking around as well (Who doesn’t love lurking avo?!).
More recently I’ve been sticking with the greens+beans variety of sweet potato, probably because I like that it rhymes and who knows why I end up with random food combination obsessions; I’d be the last to know why I’m obsessed with something. Like… millet. It’s for the birds! Or is it?! Apparently it’s for me, too, and you can add that to your “Things that make Hayley even more of an-“alternative-awesome-hippie-who-eats-bird-food” list…I know you have one, don’t try to deny it…
Besides all of the inherent hippiness you get whenever you visually dine with me, this combination also happens to be an antioxidant powerhouse. Like, it deserves a cape it’s so good at saving the world (ie, your body) from the evil menace of those nasty free radicals. No one wants them invited to the party… thankfully, with this kind of dish, those free radicals get kicked to the curb by antioxidants AND excellent dietary sources of vitamins A, C, and K, to name a few. Free radicals are NOT invited to my birthday parties…
Side note, I made coconut quinoa porridge-pudding today! What is with this new strange pudding obsession? Is it because it’s hot? I mean, I’ve always loved rice pudding but seriously, this is getting out of hand. Three puddings in basically four days? Yep, that happened. At least I’m changing it up, this time it’s quinoa+coconut milk+cardamom+cinnamon+almond, yum yum yum. Breakfast? With almond butter? I think yes.
Stuffed Sweet Potato with Beans and Greens
Recipe by… me! Serves 1, double or triple as needed. Simple, delicious, and comes together quickly. Perfect for a light dinner when it’s hot out, or pretty much whenever… I love it for lunch!
Scrounge and find:
- 1 (decent sized) sweet potato
- 1/2-1 tbsp tahini
- olive oil
- a good double handful of power greens (kale+chard+spinach!)
- 1/3 c white beans, drained and rinsed
- a squirt of Bragg’s liquid aminos, or soy sauce (whatever your preference)
- 1/4-1/2 avocado, cubed
Wash and dry the sweet potato, and poke some holes in it so it doesn’t explode in the microwave (no one wants that…). Toss it in on the baked potato setting, until done. Once finished, slice it lengthwise down the center, and smash a bit of tahini on the inside while it’s still hot.
While the sweet potato is doin’ its thang, heat a bit of olive oil in a skillet. Add rinsed greens and white beans, and sauté until greens are wilted.
Aesthetically layer your greens and beans into the prepared sweet potato, and top with a bit of Bragg’s. Garnish (or cover liberally, your choice… we know which one I chose) with avo!
Eat hot, and revel in your simple meal that is so delicious and so good for you! Free radicals, you have no choice but to capitulate! Muahahaha.
Wait...are those...cookies?! 