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.
(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:
- 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.
- In a large skillet, heat olive oil and chopped vegetables. Stir fry over medium high heat until onion in translucent and other vegetables soften.
- Add spices to vegetables in skillet. Toss in tempeh and stir.
- 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.
- Stuff filling into potato skins and serve. I enjoyed mine with a side of sauteed zucchini!
Dietitian Debbie Dishes 