I’m a carb-lover – there’s no denying it! And when I’m not eating sourdough bread or tacos with my meal, it probably includes a sweet potato 😉
I’ve been making this veggie-stuffed potatoes on REPEAT!
This recipe is so, so simple! Yet the flavors, textures, colors, and overall satisfaction is 10/10!
These stuffed sweet taters also pack in a few servings of veggies and are easy breezy to serve to a crowd or as a treat for yourself. They’re no-fuss, yet feel restaurant worthy =)
This is the kind of meal you should definitely add to your rotation 😉
Note: If you aren’t typically a cauliflower fan, I urge you to try it roasted. Let it brown, caramelize and soften in the oven and it will knock your socks off!!!
Savory Stuffed Sweet Potatoes (2 servings) (Paleo, Vegan)
1 large or 2 small sweet potatoes, washed well
1 head cauliflower, cut into small florets
1 tbsp avocado oil
A few handfuls arugula
1 small medium avocado
Fresh lime juice
Optional: 1 drop lemon or lime vitality oil
Wrap the potatoes in follow and roast at 375 degrees for 45-60 minutes or until very soft.
Spread the cauliflower in a thin layer on a sheet pan, drizzle with avocado oil, add salt and pepper, and roast at 375 for 15 minutes.
Reduce temperature to 350 and continue to roast until tender, about 20 more minutes.
Reserve half the cauliflower for another use and toss the arugula with the remaining cauliflower
Cut and pit the avocado, then slice, dice or mash, drizzle with lime (and optional vitality oil) and sprinkle with sea salt
To assemble: Slice and gentle mash the warm potato(es). Top with the veggie mixture, then the avocado.
Variations: (1) for a protein and fiber boost, add lentils (2) Don’t have avocados? Use hummus or plant-based ricotta