So, I finally did it – I joined the gym. Not sure how long this will last, but you may be seeing more recipes leaning towards the healthy side being posted here. But I promise to keep them interesting, and throw in a decedent cheat dessert here and there. One veg I do love, gym or not, are sweet potatoes. As a lover of all potatoes, I do give special recognition to the sweet potato for their high nutrition benefits and for being so delicious.
What I love about the idea of a stuffed sweet potato is its versatility. There were so many ways I could go with this recipe, but seeing as I am on a goat cheese and cranberry kick, what else would I really expect. Close second to this was to skip the goat cheese and cranberry and slather on a spicy thai peanut sauce. Sounds delicious, right? Maybe next time. This recipe also doesn’t take much effort to make, which is a huge bonus when looking for a quick nutritious fix.
A large sweet potato, cooked whole
Handful of spinach
Handful of broccoli, cut into chunks
Two green onions, chopped
Salt and pepper
Two options to begin this recipe. 1) Wash and roast the sweet potato(es) whole in an oven at 400 degrees until cooked through or 2) Microwave the cleaned potato for about 5-10 minutes depending on the size.
Once you have your cooked potato, preheat the oven to 400 degrees. While the oven is preheating blanch or steam the broccoli. Once the broccoli is steamed sauté over medium heat in a drizzle of olive oil. Add the green onions and continue to cook. After a few minutes add the spinach and cook until it begins to wilt. Season with salt and pepper.
Slice the sweet potato lengthwise and stuff with the broccoli, onion and spinach, layering in small crumbles of goat cheese as you go. Crumble goat cheese on top and bake for about 20 minutes or until the veggies begin to crisp.
Take the sweet potato out of the oven and sprinkle with dried cranberries and sunflower seeds. Enjoy!