Whether your choice is a russet potato, sweet potato, red potato, fingerling potato there are so many varieties and so many delicious options when preparing them. You can bake a russet and stuff it with all kinds of good things, keeping it healthy and clean. Lay some steamed or roasted vegetables on top with some hummus, or a spicy sauce of choice, add some protein to really make it a hearty meal. You can do the same with other potatoes just roast them and pile on the good stuff, add an egg and spinach anything goes with a potato.
There is not fat, sodium or cholesterol in a potato, in one medium potato you will get vitamin C and potassium, it is a good source of vitamin B6, fiber, magnesium and antioxidants (antioxidants that can protect against certain cancers). Sweet potatoes are also highly nutritious, they are a great source of fiber, vitamins and minerals, they are also rich in antioxidants. Sweet potatoes can promote good gut health and support healthy vision with their rich source of beta-carotene. Beta-carotene is a plant based compound that is converted to vitamin A in your body, and vitamin A is critical to a healthy immune system. I am sharing a stuffed sweet potato recipe Mexican style, the sweet and the spice are a delicious balance you will love. Feed the body, nourish the mind and savor the soul!!
Stuffed Sweet Potatoes
2 large sweet potatoes
1 tbsp Olive oil
¼ chopped red onion
¼ cup chopped bell pepper any color
½ cup corn (optional)
½ cup cooked quinoa
1 cup black beans drained and rinsed
1 tbsp chili powder
1 tsp cumin
½ tsp smoked paprika
Himalayan salt and pepper to taste
1 avocado mashed
Hot sauce of choice
Chopped cilantro to garnish (optional)
-Preheat oven to 400 degrees, prick sweet potatoes with fork and place in oven and bake for 40 minutes.
-While potatoes bake heat oil in large skillet. Add the onion and bell pepper and saute until tender, about 5 minutes.
-Add the corn, quinoa and black beans along with the spices and cook an additional 2-3 minutes.
-When sweet potatoes and finished remove from the oven and let sit for 5 minutes. Cut each potato in half lengthwise and loosen up the potato inside. Put them on a plate and top with the quinoa mixture, smashed avocado and drizzle of hot sauce of choice.