Ingredients
Scale
- 4 medium sweet potatoes
- 1–2 tablespoons olive oil
- Pinch of salt
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 to 1.5 cups protein of choice (lean ground turkey, black beans, chickpeas, or shredded chicken)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup fresh spinach
- 1/2 cup shredded cheese (cheddar, mozzarella, or vegan cheese alternative)
- Fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly, then slice them in half lengthwise. Drizzle each half lightly with olive oil and sprinkle with a pinch of salt. Place them cut-side down on a baking sheet and roast for 35-45 minutes until tender and easily pierced with a fork.
- While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing until softened. Stir in your protein of choice—ground turkey, beans, or shredded chicken—and cook until fully done. Season the mixture with garlic, cumin, chili powder, salt, and pepper. Toss in spinach at the end and cook just until wilted.
- Once the sweet potatoes are roasted, carefully scoop out some of the flesh to create a cavity, leaving a border so the skin remains intact. Mix the scooped sweet potato flesh into the cooked protein mixture for additional texture and flavor. Fill each sweet potato half generously with the protein mixture, then sprinkle cheese on top if using.
- Return the filled sweet potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.