I love sweet potatoes at all times of the year, cooked all different ways. But this week I just happen to be carb loading up for Sunday’s marathon.
Don’t be scared away by carbs though–sweet potatoes are packed full of nutrients. Marathon or not, these orange beauties are a healthy treat.
They are super versatile, and really very easy to cook up. For this meal, I wanted to create a healthy version of a loaded baked potato–just without all the fat!
Ingredients (approximate for 1 serving):
1 Sweet Potato
1/4 cup brown rice
1/4 chopped avocado
1/4 cup cannellini beans
1/4 cup mushrooms
feta for topping (optional)
Pierce sweet potato along the top and cook the until it slices easily down the center. Once sliced, it should be tender enough to shred with a fork. (I cooked my in the microwave for about 5 minutes, although I will often roast them in the oven come fall/winter when I’m a roasting veggie machine!) I opened mine and shredded it before adding my toppings.
Add cooked rice, mushrooms, cannellini beans, chopped avocado, and feta. With the sweet potato already shredded, it makes for an easy to eat ‘bowl’ of sorts with a little bit of everything in each forkful.
Totally customizable to anyone’s diet, sweet potatoes make a delicious power packed meal.
What’s your favorite way to eat this sweet spud?
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