Delicious quick energy: Stuffed sweet potato
For most, fall brings a new beginning. Back to school, back to work and a change in routine for all of us. The weather starts to cool down, but our schedules start to heat up. The lazy days of summer are behind us and we start to get very, very busy.
Oh, and we should probably start planning dinners instead of throwing something on the BBQ every night. With three young hockey players in the house, I’ll be at the rink eleven times a week. My husband will be training and I’ll be mixing my workouts into my workday. I need recipes that everyone likes, that come together quickly and give everyone some sustainable energy. Enter sweet potatoes.
Sweet potatoes, on top of being delicious, are chock full of fibre and vitamin A – which will keep your immune system revved up for cold and flu season. Plus they’ve got a great amount of potassium and magnesium to keep muscle cramps at bay.
This recipe is a breeze to make and can be customized to your liking, although these two options are sure to please every palate. Take one for lunch, or eat them for a quick and easy dinner. Sweet potatoes should satisfy every craving you’ve got.
Plus, if you roast the sweet potatoes beforehand, this meal will come together in 10 minutes. Who can say no to that?
4 sweet potatoes
(Each recipe makes enough filling for two potatoes)
CHIPOTLE LIME BLACK BEAN FILLING
- 1 cup black beans, drained and rinsed
- 1 tsp olive oil
- 1/4 cup onion, sliced thinly
- 1/4 cup yellow pepper,
- sliced thinly
- 1/4 cup corn kernels
- 1–2 tsp chipotle peppers (in adobo), chopped
- 1/4 cup tomato, diced
- 1 small lime
CURRIED CHICKEN SALAD FILLING
- 1 cup chicken, cooked and chopped
- 1/4 cup celery, chopped finely
- 1 tbsp red onion, minced
- 1/4 cup plain Greek yogurt
- 1 tbsp red curry paste
- 1/2 avocado, peeled and chopped
- Salt and pepper to taste
Preheat oven to 375 F. Wrap each sweet potato separately in foil and place in oven for one hour. Remove and let cool before handling.
FOR THE VEGAN BLACK BEAN FILLING
In a saucepan, over medium heat, sauté onions and peppers in oil until soft. Add chipotle peppers and corn. Cook another minute. Add black beans to warm. Divide between two halved sweet potatoes and top with tomatoes and a squeeze of lime.
FOR THE CHICKEN FILLING
In a large bowl, mix the chicken, celery, onion, yogurt and curry paste. Add salt and pepper to taste. Divide between two halved sweet potatoes and top with avocado. Enjoy.
Seanna Thomas is a food blogger from Toronto.