Get ready to pack a ton of veggies into one irresistible, healthy meal- DINNER! Nutrient dense + high in fiber & antioxidants, this versatile root vegetable can be prepared sweet or savory as an exceptional carb choice. Below are variations on the beloved baked sweet potato that are Detox-approved!
Baked Sweet Potatoes
Ingredients:
6 medium sweet potatoes, unpeeled
6 tbsp coconut oil
½ tsp kosher salt
¼ tsp ground black pepper
Instructions:
- Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork.
- Place the sweet potatoes on baking sheet lined with parchment paper or foil. Bake until tender, about 45 minutes.
- Make a slit in the top of each sweet potato. Top with 1 tablespoon of coconut oil and season with the salt and pepper.
Below are 4 tasty variations!
Filling Styles:
{for 2 sweet potatoes}
Freaky Greeky:
½ cup cooked quinoa
½ cup spinach, finely chopped
2 tbsp red onion, chopped
½ tsp extra-virgin olive oil, more to taste
1 tsp fresh lemon juice
¼ garlic clove, minced
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Drizzle of vegan tzatziki sauce
Instructions:
Mix the filling ingredients together. After cooking, slice open the sweet potato & drop in the filling! Yummers!
Sweet Potato Burrito:
1 cup shredded red cabbage
½ cup cooked black beans
1 tbsp pepitas
½ tsp extra-virgin olive oil
1 tsp fresh lime juice
¼ tsp chili powder
¼ tsp sea salt
A few slices jalapeño pepper {optional}
¼ cup salsa, for serving
+
quick guac topper:
1 small avocado, smashed
2 tsp fresh lime juice
¼ tsp sea salt to taste
Instructions:
- In a medium bowl, mix together the cabbage, black beans, pepitas, olive oil, lime juice, chili powder, & salt. Adjust to taste.
- Just before serving, make the guac: Use the back of a fork to mash together the avocado, lime juice & salt.
- After cooking, slice open the sweet potatoes, add the filling, top with the guac & garnish with jalapeño. Serve alongside salsa. Voila!
Cozy Curry:
1½ cups cooked chickpeas, drained and rinsed
extra-virgin olive oil, for drizzling
Pinches of sea salt + freshly ground black pepper
½ teaspoon curry powder
4 large kale leaves, stemmed
¼ cup chopped cilantro
+
Golden Yogurt Sauce:
½ cup coconut yogurt
1 teaspoon fresh lemon juice
½ teaspoon extra-virgin olive oil
½ clove minced garlic
¼ teaspoon turmeric or curry powder
¼ teaspoon sea salt
Instructions:
- Chickpeas: While the sweet potatoes bake, spread the chickpeas on a baking sheet, drizzle with olive oil pinches of salt & pepper. Roast for 25 minutes or until golden brown & crispy around the edges.
- Remove chickpeas & while still hot, toss them with curry powder. Set aside.
- Sauce: In a small bowl, combine the yogurt, lemon juice, olive oil, garlic, turmeric & salt. Adjust to taste. Chill.
- Kale: Place the kale leaves into the oven on the same baking sheet & cook for 3 minutes or until wilted. Remove, chop, & set aside.
- After cooking, slice open the sweet potatoes, stuff with chickpeas & kale. Top with sauce & cilantro.
Tandoori Spiced & Tahini Drizzled
Serves 4
Chickpeas:
3 cups chickpeas, cooked {Two-15oz cans, drained + rinsed}
½ tsp ground ginger
1½ tsp garam masala
½ tsp turmeric
½ tsp paprika
½ tsp sea salt
Pinch of cayenne or red pepper flakes {optional}
1 tbsp coconut oil {or 2 tbsp veggie broth as an option}
+
Sweet Potatoes:
4 medium sized sweet potatoes
1 tbsp tahini, cashew or almond butter
¼ cup cashew or almond milk
¼ tsp sea salt
2 cups leafy greens, chopped
½ cup chopped cilantro, for garnish
+
Tahini:
⅓ cup tahini
¼ cup water
2 tbsp lime juice
½ tsp salt
1 small garlic clove, minced
1 tsp maple syrup or raw honey
Instructions:
- Follow Instructions above for cooking Sweet Potatoes
- In a bowl, mix the chickpea ingredients together & spread them out on another lined baking sheet. Roast in the oven for 25-30 minutes, stirring halfway.
- Meanwhile, whisk together the ingredients for the tahini drizzle. Set aside.
- Boil a small pot of water to gently steam the leafy greens, drain, rinse & let dry.
- After cooling, carefully scoop out the flesh from the potatoes into a mixing bowl. Mash with the nut butter, plant milk & salt, folding in the greens last.
- Transfer potato skins to a serving platter. Scoop the mash back into the skins. Top with chickpeas, drizzle generously with tahini sauce & sprinkle with chopped cilantro!