Stuffed Sweet Potatoes
Stuffed Sweet Potatoes are a great source of protein and fiber. Combining these nutrients help keep your child full and nourished until the next meal/snack. This recipe features sweet potatoes, which are rich in antioxidants that protect your body from free radicals. They also contain a high amount of Vitamin A which supports healthy vision!
Due to the high fiber content in this recipe, this is a great meal for kids struggling with constipation.
The great thing about this recipe is that it is highly customizable! You can add a variety of other vegetables to the stuffing for added fiber and antioxidants to taste according to your child’s sensory preferences and nutritional needs.
Ingredients
2 medium sweet potatoes, sliced length-wise
Stuffing
1 cup cooked quinoa
2 cups cooked lentils
1 cup raw spinach
1 white or yellow onion diced
2 garlic cloves minced
1 tbsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/4 tsp ground cinnamon
Salt & pepper to taste
1/4 cup vegetable broth
Cashew queso for drizzle
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Preheat oven to 400º
Cut sweet potatoes in half length-wise and spray the orange side with avocado oil
Bake for 40-45 minutes or until browned and roasted
In the meantime, prepare your stuffing by chopping your onions and mincing the garlic
Heat a large skillet over medium-high heat and caramelize your onions and garlic
Add spinach and sauté until wilted
Add lentils, quinoa, and all spices and sauté for 5-6 more minutes on medium heat, until stuffing is heated throughout Add splashes of vegetable broth to keep moist and encourage cooking, and add more once it has evaporated
Once cooked, set aside until sweet potatoes are ready
Once sweet potatoes are roasted, remove from oven and scoop out the middle of the sweet potato and mix into the stuffing
If stuffing has cooled, put on medium-high heat and heat up again
Stuff sweet potatoes and drizzle cashew queso over them
Enjoy! Save leftover stuffing/sweet potatoes for up to 5 days. Stuffing would also be great in other hollowed-out vegetables (like zucchini or squash) or on its own!
Nutrition Facts
Serving size: 1/2 sweet potato + 1 cup stuffing + 2 tbsp cashew cheese | Makes 4 servings
Calories: 430 | Protein: 21 grams | Fiber: 16 grams | Carbohydrates: 74 grams | Fat: 7 grams | Sugars: 8 grams