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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    LOADED SWEET POTATOES

    August 19, 2015

    |

    GENEVIEVE ARGI

     

     

    I'm sure you've had stuffed potatoes or potato skins, but have you ever thought of stuffing sweet potatoes? I've been loving sweet potatoes for as long as I can remember, so much, that I don't remember the last time I bought a regular potato. A few weeks ago, when my husband and I got back from our trip, I had a couple of sweet potatoes on hand, like I always do, some zucchini, and a bunch of vegetables in the fridge. I'm not sure how this recipe then came to my mind, but I'm glad it did. I simply roasted the sweet potatoes until they are were very soft on the inside, quickly made a sundried tomato pesto and spiralized some zucchini. We had some sprouts, edamame and tomatoes in the fridge, so I really decided to simply stuff them with whatever we had. 

    It was a perfect dinner, healthy and very filling. I usually can't even finish one whole sweet potato (but these were really small), and they were full of a million different flavors. 

    This is a great weeknight recipe to make, and you can get creative and use whatever vegetables you like, drizzle it with olive oil, tahini, or make a pesto of your choice!

     

    Husband approved.

     

    Ingredients:

    2 sweet potatoes

    1 cup sprouts

    1/2 cup edamame

    2 tomatoes, chopped

    1 zucchini

    2 tbsp extra virgin olive oil

    1 tsp cumin

    1 tsp cayenne

    1 tsp paprika

     

    For the pesto:

    3/4 cup sundried tomatoes

    1 cup spinach

    1 garlic clove

    Juice of 1 lemon

    1/2 cup sunflower seeds

    Pinch of sea salt

     

    Directions:

    Preheat the oven to 400F. Coat sweet potatoes in olive oil, cumin, cayenne and paprika. Roast for about 35-45 minutes, until they are verysoft on the inside. Spiralize the zucchini and chop the tomatoes into small pieces. 

    To make the pesto, place all ingredients in a food processor and mix until a pesto forms. 

    Slice the sweet potato open (not all the way) and stuff with zucchini, sprouts, tomatoes and edamame. Top with sundried tomato pesto and enjoy!

     

     

     

     

     

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