Thai Veggie Chickpea Stuffed Sweet Potatoes

Thai Veggie Chickpea Stuffed Sweet Potatoes
I’m SO into everything sweet potato lately. And plant-based meals. I had been eating a lot of meat for awhile, mostly chicken and pork, but some beef too, and I realized how much I miss my beans and legumes! Such a great, cheaper way to get protein. And delicious of course. Pretty sure I’d eat anything if it was covered in peanut sauce. I mean, what is better?!
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Turkey Black Bean Sweet Potato Enchilada Skillet

Turkey Black Bean Sweet Potato Enchilada Skillet
I have a super easy and healthy weeknight meal for you guys! This one is SO delicious and full of tons of veggies and protein. It’s fantastic for meal prep, and keeps super well in the fridge. Plus, I can’t get enough Mexican food. We all know that by now.
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Loaded Sweet Potato Nachos with Greek Yogurt Chipotle Crema

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I swear I could eat Mexican food for every darn meal and be completely happy. I’m pretty sure my waistline wouldn’t appreciate that though. So, these are a lightened up version of loaded nachos, made with crispy sweet potato “chips!” They’re AMAZING. And somehow I didn’t even miss the chips! The sweetness of the potatoes mixed with the spicy/smoky beef and chipotle sauce is perfection. I hope you’re not sick of all my sweet potato-centric recipes lately..I just love them so much!
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Parmesan Herb Sweet Potato Stacks


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This is one of the easiest, if not the easiest recipe on my blog, and one of the most delicious. I might be kind of biased, because sweet potatoes are very close to the top of my favorite foods list. Case in point here, here, here, here, and here…just to name a few.

I can’t help it! I eat them for breakfast with my eggs and veggies, roasted as a dinner side, roasted and dipped in peanut butter (is that weird?), baked and stuffed with chicken and peppers (like fajitas), buffalo chicken, and even yogurt and granola. You name it, I’ve done it. These stacks are no exception to my love.
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Autumn Breakfast Stuffed Sweet Potatoes – 3 Ways!

img_8005My love for sweet potatoes grows by the day. They’re SO good. For awhile I ate them baked or roasted as a side with dinner, or on salads. A year or so ago I started eating them in breakfast scrambles, in smoothies, and roasted with eggs and sautéed veggies. I love eating them when I want an alternative to bread, and they’re a great source of fiber, beta-carotene, vitamin C, and potassium.

I just recently started eating them on the sweeter side, with yogurt and fruit, and KNEW I had to make a fall breakfast version with all of my favorite fall flavors. These are perfect for meal prep! Just roast all your sweet potatoes on the weekend and then top them with toppings during the week when you’re ready to eat!
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