Stuffed Sweet Potatoes

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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

1. Preheat oven to 400º

2. Cut sweet potatoes in half length-wise and spray the orange side with avocado oil

3. Bake for 40-45 minutes or until browned and roasted

4. In the meantime, prepare your stuffing by chopping your onions and mincing the garlic

5. Heat a large skillet over medium-high heat and caramelize your onions and garlic

6. Add spinach and sauté until wilted

7. 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

8. Once cooked, set aside until sweet potatoes are ready

9. Once sweet potatoes are roasted, remove from oven and scoop out the middle of the sweet potato and mix into the stuffing

10. If stuffing has cooled, put on medium-high heat and heat up again

11. Stuff sweet potatoes and drizzle cashew queso over them

12. 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!

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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