Recipe: Santa Fe Sweet Potato
A hearty, flavorful lunch prepped in under 10 minutes!June 18, 2013
Cooking something delicious and nutritious doesn’t have to mean hours slaving away in the kitchen. There are plenty of meals I prepare that take me less than 20 minutes. This lunch dish in particular, only takes a mere 10 minutes to prepare. Hearty enough to keep you full all afternoon, and yet, packed with nothing but good-for-you ingredients, this stuffed sweet potato is where it’s at.
Sweet potatoes are lauded for their high content of vitamin A, vitamin C, manganese, fiber, B vitamins, potassium and iron. Some even consider sweet potatoes to be one of the healthiest vegetables on the market! Sweet potatoes are high in anti-oxidants which have been shown to be both anti-inflammatory and cancer fighting as well. Sweet potatoes have a low glycemic index and are a great alternative to white potatoes when looking for something more nutrient dense. Typically with regards to sweet potato preparation, I only bake my sweet potatoes, but if I only have 10 minutes to work with the microwave is a necessity.
This sweet potato dish is loaded with Mexican flavors. I use both salsa fresca and tomatillo when loading up the cooked sweet potato. It’s a great meal-in-a-bowl, which means after you cook the sweet potato and slice it open, you can essentially add whatever you like to the inside. I desired a dish rich in proteins and vegetables so my ‘stuffing’ included: ground turkey, onions, red and yellow tomatoes, Greek yogurt and guacamole.
1 medium sweet potato
1 lean ground turkey patty
1 cup chopped white onion
1 tablespoon salsa fresca
1 tablespoon tomatillo salsa
5 chopped sunburst tomatoes
5 chopped cherry tomatoes
1 dollop Greek Yogurt
1 dollop guacamole
Poke sweet potato with a fork and place in a microwave safe container. Cover loosely with a paper towel. Heat on high for 3 minutes. While sweet potato is cooking in the microwave, cook and mash the turkey patty in a skillet over the stove top on medium-to-high heat. Add chopped onions and season with pepper. Cook a few minutes until the ground turkey is no longer pink. After 3 minutes in the microwave, flip over the sweet potato and cook for an additional 3 minutes. Remove sweet potato from microwave and slice down the middle creating a ‘bowl’. Add one tablespoon of salsa fresca. Add ground turkey/onion mixture. Top with the one tablespoon of tomatillo salsa. Add a dollop of Greek yogurt and a dollop of guacamole. Lastly, sprinkle the top with chopped tomatoes.
Makes 1 serving.
Make sure the sweet potato has cooled down prior to consumption! I think you will find this lunch incredibly delicious, totally filling, and just a great way of incorporating a lean protein with a great variety of vegetables. Far more nutritious than your run-of-the-mill baked potato with sour cream and butter, this Santa Fe (stuffed) Sweet Potato will become your new lunch go-to!