Hi there! So, last week was a busy one! Lot’s of projects due and presentations and program wrap-ups and then we went to Scottsdale for one of my best friend’s wedding. I’m so glad that I did my meal planning the weekend before because there certainly wasn’t lots of brain space left to figure out dinner. One thing to note about my meal planning - there is nothing cookie cutter or perfect about them. I have a general plan that I could follow, but most weeks I actually go off course. This week my stuffed sweet potato was on the menu but I had actually planned to use slightly different ingredients. Then, when Monday came around, I had leftovers from dinner with friends the night before and, with that, a new idea. That is how this recipe came about that I’m sharing with you all today. It’s so SIMPLE!!! And it’s super tasty. It uses ingredients that, years ago, I would not have normally put together. However, after our trip to Israel this year I have become a little more adventurous with food and flavor combos.
This dish is a vegetarian option. However, it’s still packed with great stuff like complex carbs, vitamin A, iron, magnesium, some healthy fats and protein. I talk to so many people who think you have to eat meat to get your protein. Newsflash, you don’t! There are lots' of ways to get protein without eating meat. You may have to eat a little bit more of those foods because plant protein is not as easily absorbed in the body as animal protein, but, it can be done! For example, the 1/2 cup of chickpeas here provides about 7 grams of protein. then there are a couple of grams in the dressing and a gram or two in the potato. So, here is the recipe for my Mediterranean Stuffed Sweet Potato.
MEDITERRANEAN STUFFED SWEET POTATO
1 medium sweet potato
1/2 cup of Prepared Slaw (see recipe below)
1/2 cup canned chickpeas, rinsed and drained
2 tbsp hummus
1 tbsp water
1 tbsp fresh squeezed lemon juice
SLAW INGREDIENTS (from Ina Garten):
One 10 oz. package of cabbage slaw
2 tbsp fresh chopped dill
1/4 cup white wine vinegar
Preheat the oven to 425 degrees F.
Poke holes in the sweet potato with a knife or tongs of a fork and place on a baking sheet. I usually use a fork and poke the holes in a line down the center (longways) of the potato, where I will end up slicing it once cooked.
In a large bowl mix together the slaw, fresh dill and white wine vinegar. Cover and let sit, allowing all of the flavors to meld together. This can be done a day in advance. And for any of you who read my previous posts, this is from Ina Garten’s DELICIOUS salmon taco recipe.
When the oven is preheated, place the sweet potato in the oven and bake for about 45 minutes to an hour, until when you poke the potato with a fork, the tongs come out easily and clean.
You can either allow the potatoes to cool at this point and then wrap in foil and store in the refrigerator, or go ahead and prep them to eat.
To continue prepping, whisk together the hummus, water and lemon juice in a small bowl.
Open the potato so that there is room to pile the toppings on top.
Add about half of the humus dressing followed by about a 1/2 cup of the slaw followed by the chickpeas followed by drizzles of the remaining hummus dressing. Serve and enjoy!
If serving this later in the week, I prep my potato the night before or morning of, opening it and adding the slaw and chickpeas. I package the hummus dressing separately. At the office, I heat up the potato and then add the dressing once heated through. Easy peazy!
Sweet potato: vitamin A
Chickpeas: protein, folate, B vitamins, iron, magnesium, phosphorus, manganese
Hummus: protein, healthy fats…