Motivation Monday: Mexican Stuffed Sweet Potato
Sweeeeeeeeet Potato! Sweeeet as!
Are they really that amazing nutritionally? Well….yes! Sweet potatoes are an excellent source of fibre, beta carotene, vitamin C, potassium and manganese. They are also a good source of Vitamin B6, which is needed to help convert food into energy. Sweet potatoes are mainly composed of carbohydrates. Most of the carbohydrates come from starch, followed by fibre. Sweet potato is a very versatile vegetable as a side dish, or as in this case, as a main meal. They can be eaten boiled, baked, roasted, steamed, or fried. Sweet potatoes are usually orange but can also be found in other colours; white, red, pink, violet, yellow, and purple.
What’s even more exciting about this root vegetable is that they are also high in antioxidants. Antioxidants protect your body from free radical damage and chronic disease – such as heart disease, cancer and ageing. So next time to reach for the white potatoes at the supermarket, change it up and go for sweet potato!
Mexican Stuffed Sweet Potato (serves 2-3)
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped capsicum
- 1/2 cup frozen/tinned corn
- 1/2 cup cooked quinoa (or rice)
- 1 cup canned black beans or kidney beans drained & rinsed
- 1 tablespoon chilli powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 avocado mashed (garnish)
- 1. Preheat the oven to 200°C. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 30-40 minutes.
- 2. Meanwhile, heat the oil in a large skillet. Add the onion and capsicum and sauté until tender, about 5 minutes.
- 3. Add corn, quinoa, beans and spices and cook 2 - 3 more minutes.
- 4. When sweet potatoes are tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate.
- 5. Top with quinoa mixture & avocado.
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