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
- 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
- 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.
- While the sweet potato bakes, prep the remaining vegetables.
- 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.
- Stir in garlic; cook one minute.
- 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.
- Stir in 2 tablespoons cilantro and set aside.
- 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.
- 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.
- 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.