stuffed sweet potato
stuffed sweet potato
A hearty, not-so-classic meal that’s a great addition to your repertoire. This is a great recipe to double if you’d like leftovers – it packs well!
This recipe was part of the Weeknight Dinners menu a few weeks back. The three other dishes on the menu included a late summer beet and lentil salad, baked halibut and lemon herb couscous, and a glazed teriyaki skirt steak with roasted broccolini and lemon herb couscous. Pearl couscous, roasted broccolini, and a baked sweet potato are all batch cooked to save time throughout the week. As always, Weeknight Dinners members can access the current week’s plan as well as all previous plans. Join the cooking club now to get access to this complete menu, a batch cook guide so you can prep ahead, and a shopping list so you can get in and out of the store in no time!
INGREDIENTS
1 cup baked sweet potato
1 cup roasted broccolini
1/2 cup garbanzo beans, rinsed
1 Tbsp parsley, finely chopped
1/4 cup persian cucumbers, grated
1 Tbsp tahini
1 tsp extra virgin olive oil
2 tsp lemon juice
kosher salt
INSTRUCTIONS
BAKE THE SWEET POTATO
Heat oven to 400° F and line a baking sheet with a silpat or parchment paper.
Place cut sweet potato face down on the baking sheet and roast for 35 to 40 minutes or until fork tender.
ROAST THE BROCCOLINI
Increase oven to 450° F and place sheet tray or roasting pan inside.
Place broccolini in a large bowl and drizzle with olive oil; gently toss to evenly coat; season with salt and pepper. Place on hot sheet tray or roasting pan and bake for roughly 10 minutes, flipping halfway through. They are done when easily pierced with a fork.
MAKE TAHINI SAUCE AND STUFF THE POTATO
In a bowl, whisk together the tahini, lemon juice, parsley, and cucumber. Add in enough water just to get a pourable consistency. Season to taste with salt and pepper.
For serving, flip the baked sweet potato flesh-side up and smash down the insides. Top with broccolini, garbanzo beans, and tahini sauce.
Notes
Mint is also a great herb to use here!
| CALORIES | CARBS | PROTEIN | FAT |
|---|---|---|---|
| 380 | 56g | 14g | 13g |
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.