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It’s Canada Day weekend soon. Less than two days now. Are you looking for some BBQ ideas as you host family and friends? Looking for a great post ride meal? These sweet potato recipes are your answer, they compliment the main course meal or can be served as a main with side salads and veggies.

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 considerable 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?

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Ingredients

Four sweet potatoes

(Each recipe makes enough filling for two potatoes)

CHIPOTLE LIME BLACK BEAN FILLING

  • One cup of black beans, drained and rinsed
  • One 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
  • One 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

Directions

Preheat oven or grill 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.

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