Clean Eating Twice Baked Mexican Sweet Potato

I was really in the mood for a guilty pleasure mexican food type meal … but I wanted to keep it healthy.  After searching and searching, I found this recipe and modified it to make it a clean eating recipe :).

I found the original recipe from a blog called “Elly Says Opa!” (follow the link by clicking the blog name) !

The serving size for this meal depends on the ingredients you chose to use based off of modifications that you make.

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

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Ingredients Needed:

  • 3 medium sweet potatoes
  • 1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1 Tbsp. canola oil
  • 1/2 medium yellow onion, diced
  • 1 (15 oz.) can black beans, drained and rinsed
  • cilantro, to taste
  • 1 oz. cream cheese (I used Tofutti “better than cream cheese”
  • 1/4 cup sour cream (I used Tofutti “better than sour cream”)
  • 1 small can of diced chiles or jalapeños (depending on heat)
  • 1/2 cup shredded cheese (I didn’t use this but the recipe calls for it).
Directions:
  • Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.
  • Saute the corn in a dry heavy skillet, over medium high heat. Sprinkle with cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
  • To the skillet, add the olive oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.
  • When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chile or jalapeño peppers to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.
  • Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.
  • Serve and Enjoy!
  • NOTE:  I didn’t use the cheese, I just popped everything back into the sweet potato skin and then heated it all up in the oven for 15 min

Happily and Healthily Yours,

Kristin

Baked Sweet Potato, Lean Ground Turkey Burger & Sautéed Broccoli – Day 2

This recipe takes a little bit longer due to the baked sweet potato, but a way to make it go by faster is to put it in the microwave for 7 minutes on high, and it’ll be all done .. I just don’t have a microwave :). 

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This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 350

Ingredients Needed:

  • 1 Lean Ground Turkey Burger (I buy Lean Ground Turkey Meat – Usually Jennie-O or Purdue- and make about 4 burgers .. cheaper and you can season them yourself)
  • Whatever seasonings you use for your burger (I used garlic powder, onion powder, and pepper)
  • Broccoli Florets (Fresh or Frozen work)
  • 1 Medium Sized Sweet Potato
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Ground Pepper
  • Fresh Garlic (amount to your taste – I used 2 cloves)
  • Cinnamon & Nutmeg (if you want)

Directions:

  • Preheat the oven to 350
  • Once preheated stick the sweet potato with a fork a few times, in multiple places to let it breathe and stick in the oven for 45 minutes. (Again a faster way to do this is in the microwave, listed above).
  • Thaw frozen broccoli
  • When frozen broccoli is thawed (or if using fresh broccoli), sauté in a hot pan with coconut oil and fresh garlic.
  • In another pan, rub coconut oil on the bottom and place the Turkey Burger (seasoned with whatever you’d like) and let cook.
  • Flip burger ever 2-3 minutes as to not burn it.
  • Once the sweet potato is cooked, cut in half and put a little bit of coconut oil on top and sprinkle with cinnamon, nutmeg & a little pepper.
  • Put food on plate … and Enjoy ❤ !

Happily & Healthily Yours,

Kristin