Kitchen Sink Sweet Potatoes
Sweet potatoes are high in Vitamins A and C and have loads of fiber, but can cause a spike in blood sugar because of their natural sugars. Adding protein, healthy fats and fiber allow you to enjoy these delicious sweet potatoes without the spike in blood sugar.
2 SERVINGS
50 MINUTES
INGREDIENTS
2 sweet potatoes
1 can chickpeas
2 cups baby kale
1 cup plain greek (or sheep) yogurt
nut and seed mix
2 TBS olive oil
flaky salt
1 tsp chinese 5 spice
1 tsp shishimi togarishi
DIRECTIONS
Preheat the oven to 350
Scrub the sweet potatoes and rub with olive oil
Bake sweet potatoes for 50 minutes or until easily pierced with a knife
Lightly sautee the baby kale with olive oil. Remove from heat when it is just wilted.
Cut each sweet potato in half and coarsely mash, still in the skin. Mix in half of chinese five spice power in each sweet potatoe
Top sweet potato with sauteed kale, chickpeas, and ½ cup yogurt.
Garnish with the nut and seed mix, and
sprinkle with flaky salt and shishimi togarishi.
Each serving has 27 g protein, 53 g carbohydrates and 16 g fiber.