Southwestern Stuffed Sweet Potato for One
Or two, or three. You can make an army of these, I just made one for myself.
After a long day (including two workouts and 90 degrees of Texas weather), I needed some F U E L.
Let's just say I covered all my bases.
This meal was so easy and so freaking delicious. Vegan, too!
1 small sweet potato (about the size of your hand/fist)
2 handfuls of spinach
1 tsp coconut oil
2 tbsp water
several cherry tomatoes
1 tsp cumin
1/2 tbsp lime juice
1 tbsp honey or coconut nectar
1/2 tsp cayenne (optional)
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1/3 cup black beans
1/4 cup red quinoa
2 tbsp corn
diced red onions, cilantro, salsa, pepitas, you choose!
-Throw all ingredients besides the potato in a small covered pot on the stove and turn it up to high! Let those greens bubble and cool down with all that steam from the water.
-in the meantime, scrub your lil potato and rinse it off. I didn't peal mine, you shouldn't either! Stab it with a knife about six to ten times in different areas, wrap in a moist paper towel and microwave for six-eight minutes! (I don't prefer microwaving my food, but sometimes potatoes are my exception!)
-Turn off your bubbling veggies and uncover. Add more seasoning now if needed.
-once your potato is out, score it down the center, and press down the sides with a fork. Throw some coconut oil in there if you'd like, then pour on your mixture! Let it overflow!
-add your toppings and enjoy!