Stuffed Sweet Potato Recipe by Dr. Daryl

If you eat mostly plant-based, you’re probably always trying to find ways to get more protein throughout your day.

While it’s totally possible to get plenty of protein from vegan sources, it’s always good to have a few tricks up your sleeve to add in more protein when you need it.

Today’s recipe is just that sort of tasty trick. If you love slow roasted sweet potatoes (who doesn’t at this time of year?), you’ve got to try this recipe. We combine the roasted sweet potato with savory, flavorful toppings: cumin, adzuki beans, cilantro, and a sprinkle of sea salt and cinnamon.

It’s a unique take on a sweet potato that delivers extra fiber and protein.

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We make the sweet potatoes for this recipe in advance and re-heat them when we’re ready to eat. The rest comes together in just a few minutes. So it’s perfect for a weeknight dinner when time is running short.

STUFFED SWEET POTATO

Ingredients [Serves 4]
4 large sweet potatoes
1 can adzuki beans, drained (I use Eden Organics)
1 tbsp. extra virgin olive oil
1 tsp. cumin
1/2 tsp. cinnamon
1/4 cup chopped cilantro
Sea salt to taste

Directions

Preheat oven to 400 degrees Fahrenheit. Wrap sweet potatoes in foil and cook for 45 to 60 minutes until fork tender.

In a sauté pan over medium heat mix together the beans, olive oil, cumin, cinnamon and cilantro and heat through for 3 to 4 minutes.

To serve, slice the sweet potato open along the long end and fill with the bean mixture. Season with salt.

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GET OFF YOUR ACID!
Dr. Daryl