One Potato two Potato....

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. 



Mexican Stuffed Sweet Potato

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