What I love so much about this recipe is that you can add anything to a sweet potato and it will be delicious (ok, maybe not anything, but so many veggies go well with it, especially if you season them to contrast the sweetness of the potato)! It also happens to be incredibly colorful, full of nutrients, and I always make extra veggies so I have them on hand for snacks and additional dishes later in the week. This is a vegetarian recipe, but you can always add ground chicken or beef to the mix!
Serves 2-3: 20 minutes active time, 60 minutes passive time
- 1 chopped red onion
- 2 chopped broccoli crowns
- 12 sliced/diced mushrooms (portabella used here, but any will do)
- 2 tbsp coconut oil
- Salt and Pepper
- Hemp seeds
Poke the sweet potato with a fork 3 times and wrap in tin foil. Bake the potato at 400 degrees for 1 hour and after about 40 minutes, chop up/sauté all of the veggies in the coconut oil/S&P on medium heat. Start by sautéing the onion for about 5 minutes, then add broccoli for another 3-4 minutes, and finally add the mushrooms until fully cooked. Slice open the sweet potato, add veggies and garnish with hemp seeds. It never hurst to add a little coconut oil to the potato if you're looking for a little extra richness. Enjoy!!!