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Tex-Mex Stuffed Sweet Potatoes and Mixed Greens

Active Time: 35 minutes / Cook Time: 45-60 minutes / Total Time: 50-65 minutes

Makes 4 servings, plus 1 extra cooked sweet potato for breakfast Day 5

Tex-Mex Stuffed Sweet Potatoes.JPG


  • 5 sweet potatoes, about 6 oz. each
  • 1 tablespoon ghee
  • 1 large red bell pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 10 oz. baby spinach or baby kale
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper, or to taste
  • ½ teaspoon fine sea salt
  • ¼ cup roughly chopped cilantro
  • 1 lime, quartered (optional, but recommended)
  • 3 cups mixed greens
  • 2 tablespoons pepitas (hulled pumpkin seeds), toasted*
  • 1 tablespoon cider vinegar
  • 2 tablespoons extra virgin olive oil
  • pinch each fine sea salt and ground black pepper


  1. Preheat the oven to 400°F. Line a small baking sheet with parchment paper. Scrub the potatoes, prick all over with a fork, place on the baking sheet and bake for 45 minutes to an hour, or until potatoes are easily pierced all the way through with a fork.
  2. While the sweet potato bakes, prep the remaining vegetables.
  3. Add ghee to a large skillet and heat over medium. Add bell pepper and onion to skillet and cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
  4. Stir in garlic; cook one minute.
  5. Add spinach or kale, chili powder, cumin, cayenne, and ½ teaspoon salt to skillet and cook, tossing with tongs, until the greens are fully wilted, 4-5 minutes.
  6. Stir in 2 tablespoons cilantro and set aside.
  7. Place vinegar, oil, and a pinch each salt and pepper in a jar with a lid or a small bowl. Shake or whisk until combined.
  8. When the potatoes are done, carefully split the four largest down the middle and divide the filling evenly between them. Top each with ½ tablespoon remaining cilantro. Let the fifth potato cool completely and then store in an airtight container in the fridge for Day 5.
  9. Serve one potato with a lime wedge, 1 ½ cups greens, 1 tablespoon pepitas, and ½ of the dressing per person for dinner. 10. Package remaining potatoes and lime wedges in airtight containers for lunch tomorrow.

*To toast nuts, add to a small dry skillet and heat over medium-low. Stir frequently until you can smell their nutty aroma and they are golden brown. It will vary with the type of nuts, but should take between 3-5 minutes.