Baked & Loaded Sweet Potatoes with Avocado Cilantro Dressing

Hello, internet!  I have unintentionally taken a bit of a hiatus and, unfortunately, will be taking another for the next month or so!  I am currently packing up my apartment to make yet ANOTHER move and that has taken up the majority of my time.   However, I am still whipping up some yummy stuff in the kitchen and pulling my intentions weekly.  I also am doing a three day juice cleanse next week along with some Ayurvedic therapies and hope to do a follow up!  I plan on posting once/twice more about my home workout calendar and favorite gazpacho recipe so look for that in the next week or so.

Summer is pretty much upon us, so it’s time to eat SEASONALLY!  Some of my favorite things about this time of year are the roadside stands, farmers’ markets, and weekend activities that revolve around FOOD and FOOD that’s grown locally.

The following recipe is yummo AND healthy.  In the Ayurvedic world, foods often take the shape of the body parts they help protect, heal, and strengthen.  Sweet potatoes are shaped like a kidney/pancreas/liver so they support the healthy functions of these organs.  They are high in beta-carotene (ORANGE!) which can provide high doses of antioxidants for these particular organs.

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Feel free to change or switch up the veggies I use for my “load”….Make them yours!  These are super easy to whip up and to have as lunches for work as everything keeps for about two days.  Hope you enjoy!

Baked & Loaded Sweet Potatoes with Avocado Cilantro Dressing

What You Will Need:

  • 4 sweet potatoes (4 servings)
  • 1 bunch of kale, chopped
  • 1/2 package of grape tomatoes, halved
  • 1 ear of corn, kernels removed
  • 1 or 1/2 can of black beans, drained and rinsed
  • 1 tablespoon of garlic
  • 2 tablespoons of oil
  • any seasonings!  Add taco seasoning if you want it spicy.

Dressing Ingredients:

  • 1-2 avocados depending on size
  • 6 tablespoons of water
  • 5 tablespoons of ACV
  • 4 tablespoons of preferred oil
  • 5 scallions
  • 1/2 bunch of basil
  • 1/2 bunch of chives
  • 1/2 bunch of cilantro

What You Will Need To Do:

  1. Preheat your oven to 425 degrees.  Place a sheet of foil on the rack to catch “juices” but don’t wrap your sweet potatoes.
  2. Take a fork’s tines and poke holes along all sides of each sweet potato.
  3. Bake unwrapped for 40-45 minutes for soft potatoes.
  4. When about 20 minutes remain, heat some oil in a large pan.  Add the garlic and saute for about 2 minutes.
  5. Toss in the kale, corn, tomatoes, beans, and whatever veggies you’d like and saute for 20 minutes.
  6. Meanwhile, toss ALL dressing ingredients into a blender.  You may want to add a splash of water or ACV if it is too thick.  I usually splash in a bit more water.
  7. Remove your potatoes and split down the middle.  Let them cool for a few minutes.
  8. Top with your sauteed veggies and dressing.

These are so easy and packed full of your daily nutrients.  Plus, they’re filling!!

I hope your week is going well, and I hope to be back sooner than later!  Enjoy the weather out there.  Much love!

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