Loaded Baked Sweet Potato
When playoff football season comes around, I am always looking for comforting, rib warming, and tailgate style food. Unfortunately, most of the food we normally turn to in these types of environments are not ones that agree with my stomach too well. So, I take this time to put a healthy spin on some foolproof classics to not only fill that craving, but satisfy the hungry men that fill our apartment for Eagles games. A lot of people ask how to get their significant other or children to like healthier foods; here is a great starting point. They won’t even know!
Ingredients (makes 2):
Sweet potato (2)
Jalapeno (1)
Kale (3 leaves)
Avocado (1)
Bacon (3 pieces)
Black beans (1/2 can)
Cheese of your choice (1/2 cup) – I used a vegan cream cheese type spread
Ghee
Salt
Pepper
Directions:
Wash the sweet potatoes and then, using a fork, poke a few holes in them
Wrap the sweet potatoes in tinfoil and bake on a baking sheet in the oven at 425 degrees for ~45 min – 1 hour, or until fork tender and soft on the inside
While the potatoes are baking, cook the bacon in the oven at 425 degrees for ~15 minutes, or until cooked to your preferred crispiness
Once the bacon is cooked, remove it from the oven and place on a paper towel to absorb the grease before chopping into ¼ inch wide pieces
Wash the kale and rip the leaves off the stem
Chop the kale into ½ inch pieces and then place on a hot skillet with 1 teaspoon of ghee and sauté for ~5 minutes
Drain and rinse the canned beans and set aside
Chop the jalapeño into small pieces and set aside
Slice the avocado into ¼ inch pieces and set aside
Once the sweet potato is cooked, remove it from the oven and slice open lengthwise
Top the potato with the sautéed kale, black beans, chopped avocado, chopped jalapeño, and the cheese of your preference
Season with salt & pepper
Allergen Information
Gluten Free
Dairy Free (depending on cheese chosen)
Vegetable Chickpea Curry