Loaded Sweet Potato

How to eat a meal that's 100% vegetables and be so full and so satisfied: eat this.

LET'S CHAT

Want to know a big secret? I'm obsessed with sweet potatoes. Okay maybe it's not a secret but EVERYONE SHOULD BE. They have so much Vitamin A, they're low on the glycemic scale, and they're packed with potassium. Above all, they're so yummy and so versatile.

INGREDIENTS (makes 3-4 generous servings)

3 whole sweet potatoes

3 cups riced cauliflower

3 cups broccoli florets

2 cups halves Brussels sprouts

2 cups asparagus, chopped into 2 inch pieces

2 Tbs sun-dried tomatoes

2 avocados

1 medium size ball fresh mozzarella (optional)

Onion salt

Lowery's garlic salt

Avocado or olive oil

RECIPE

0.5. If you want to cheat with the sweet potatoes, you can stab them a couple of times and put them in the microwave for 6 mins each. The texture isn't quite as good, but they're still good and it's much faster! I recommend the oven, but if you're in a hurry, go for the microwave.

1. Preheat the oven to 400 degrees

2. Wrap sweet potatoes in tin foil, stab with a fork 4-5 times, place in oven to bake for 50 mins or until soft all the way through.

3. When the sweet potatoes have about 15 mins left, use a large pan to saute all of the other vegetables. Start with the Brussels sprouts and broccoli. When they are softened and almost cooked through, add the asparagus and riced cauliflower.

4. As the vegetables are cooking, add 1/2 Tbs onion salt and 1/2 Tbs garlic salt. Mix well.

5. When the sweet potatoes are done, remove them from tin foil and cut in half long-ways. Top with mozzarella and the vegetable mixture.

6. To serve, add the sliced avocado. In the picture, I sprinkled Trader Joe's Everything But the Bagel seasoning. Enjoy!!

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

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@balancedailynutrition

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