May 27, 2015
Veggie Stuffed Sweet Potatoes
Today, I want to share a simple dinner I’ve been eating lately that is packed with flavour and nutrition. These stuffed sweet potatoes are my go-to after a long day at my desk, they are comforting, filling and simply delicious. I like to play around with different veggies I have on hand as well as throw in some quinoa for time to time, however this combination I’m sharing with you today is my absolute favourite.
Veggie Stuffed Sweet Potatoes (serves 2)
2 large sweet potatoes
1 leek, sliced
2 garlic cloves, diced
1 bag of spinach (or 2 very large handfuls)
2 ears of corn (cut off cob)
3 small tomatoes, chopped
1/4 cup chopped walnuts
Feta, crumbled (just a little)
1/4 tsp chili powder
1/2 tsp smoked paprika
salt and pepper
Preheat oven to 425 degrees F (225 C). Line a baking sheet with foil and pierce both sweet potatoes all over with a fork or knife. Place on lined baking sheet and bake for 40-45 minutes until soft and natural juices begin to ooze.
Meanwhile, in a frying pan heat coconut oil over medium low heat. Cook leeks until soften, about 5-7 minutes. Add garlic and spices and cook for another 30 seconds. Add corn and cook until the leeks and corn have turned a golden brown colour. Add spinach and tomatoes and cook for another few minutes. Add salt and pepper to taste.
Remove from heat until your sweet potatoes have cooked and then re-heat before stuffing.
Once sweet potatoes have cooked, slice length wise in half 3/4 of the way down. Fill with your veggie stuffing and sprinkle with walnuts and feta. Enjoy!