Sweet Potato Bowls
Sweet Potato Bowls
Servings: 4
Ingredients
- 4 medium sweet potatoes (1 potato per bowl)
Topping combinations
- nut butter, dried cranberries, cinnamon
- salsa and a fried egg
- steamed broccoli and cauliflower
- shredded rotisserie chicken or grilled chicken strips
- black beans, pinto beans or chickpeas
- granola, sliced banana or blueberries, and maple almond butter
Instructions
- Preheat oven to 375°F.
- Scrub sweet potatoes well and pat dry. Prick each sweet potato several times with a fork and wrap loosely in foil, sealing the ends securely.
- Place on a baking sheet and bake for 45 minutes. Check for doneness by squeezing gently with your hand in an oven mitt. Potato should feel very soft.
- Slice open and scoop out each sweet potato into bowls, discarding the skin. The skin should easily separate from the flesh when cooked. Mash sweet potato with a fork until desired consistency.
- Add ingredients from topping combination list to suit your desired flavor profile.
Notes
Tip from the Kitchen
You can bake sweet potatoes in the microwave. Use a fork to poke holes in the raw potato, place on a dish, and microwave for 5 minutes. If not yet soft, cook in additional 30-second increments until done. PhytoRx Focus
In addition to satisfying a savory profile, beans are an excellent source of vegetarian protein. Rinse and drain canned beans to reduce excess sodium.
You can bake sweet potatoes in the microwave. Use a fork to poke holes in the raw potato, place on a dish, and microwave for 5 minutes. If not yet soft, cook in additional 30-second increments until done. PhytoRx Focus
In addition to satisfying a savory profile, beans are an excellent source of vegetarian protein. Rinse and drain canned beans to reduce excess sodium.
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