Indian Spiced Stuffed Sweet Potatoes

One of my absolute favorite foods are sweet potatoes. They are chock full of beta carotene and fiber. Also, they are delicious! I usually just pop one in the microwave for a few minutes for an easy side at dinner. However, I have been meaning to make my sweet potato a little more interesting. I threw this together the other night and loved how it turned out! Will and I had made palak paneer earlier this week so we had Indian spices/flavors in our minds. When I said something about wanting to come up with a new sweet potato recipe, Will suggested I try to incorporate the Indian spice, garam masala. If you are unfamiliar with garam masala, it is a spicy/sweet spice blend of cardamom, cinnamon, cloves, cumin, black pepper, and coriander used in a lot of Indian dishes like curry. It adds a ton of great flavor to the stir fry stuffing for this dish. To make this a super quick, healthy meal, bake your potatoes in the microwave to save time.
Stuffed Potatoes

Indian Spiced Stuffed Sweet Potatoes
(Serves 2)
Ingredients:

  • 2 tablespoons olive oil
  • 8 ounce package tempeh, crumbled (ground turkey would work too!)
  • 1/2 large zucchini, chopped
  • 1/2 small onion, chopped
  • 1/2 bell pepper, chopped
  • 1 teaspoon Garam Masala
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 2 sweet potatoes

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Rinse potatoes and poke holes in them with a fork. Place on cookie sheet and bake in the oven until tender, ~45 minutes. Pull from oven and let cool. Slice down the middle of each potato and use a fork to loosen insides.
  2. In a large skillet, heat olive oil and chopped vegetables. Stir fry over medium high heat until onion in translucent and other vegetables soften.
  3. Add spices to vegetables in skillet. Toss in tempeh and stir.
  4. Scoop out the soft inside of baked sweet potatoes. Toss into the skillet with the tempeh and vegetables. Stir and heat for another 1-2 minutes.
  5. Stuff filling into potato skins and serve. I enjoyed mine with a side of sauteed zucchini!
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