Hello, long time no see! After two weeks of vacation, Berry Balanced is back. I hope you spent a beautiful Christmas and a Happy New Year in the company of your loved ones. I also want take this opportunity to wish all of you a 2016 filled with health, happiness, love and harmony.
Lets remember together that a new year is a new beginning and a new opportunity to work in ourselves. In my case, I want to invite you to work with me to make the year 2016 a healthier one. So in my next posts I'll be sharing with you tips about "Clean Eating" and "Meal Prepping". Stay tuned!
Let's start!
Today I want to share a delicious recipe for Stuffed Sweet Potatoes. Sweet potatoes have many benefits for our diet and health:
- They are rich in antioxidants, minerals and vitamins.
- They contain more fiber than a normal potato , which promotes satiety and digestive health.
- They have antiinflammatory properties.
- Benefit the function of the heart and lungs.
- And much more…
Ingredients (per person)
- 1/2 medium sweet potato (or 1 small)
- 1 serving of cooked ground meat (I used 80 grams of ground turkey)
- 1 bunch of kale
- 1/3 cup of cooked quinoa **
- Paprika
- 1 tablespoon chopped walnuts
- 1 or 2 tablespoons greek yogurt
Directions
- Preheat oven to 425º.
- Cover a baking sheet with foil and spray lightly with olive oil spray. Pierce the potatoes several times with a fork and put them on the tray.
- Bake the potatoes for 45 minutes. After the 45 minutes have passed, carefully check if the sweet potatoes feel softer when you pierce them with a fork. If so, return the potatoes to the oven and turn it off. Let them stand for 15 minutes.
- While the potatoes are baking, prepare the filling. Add the kale to a pan and sautee over medium heat until its tender. Add the cooked quinoa and cooked ground meat to the pan, reduce heat and heat up the mixture. Sprinkle with paprika.
- When the potatoes are ready, remove them from the oven and carefully cut in half without completely cutting them. Fill the potatoes with the quinoa, turkey and kale mixture.
- Sprinkle with nuts and drizzle the yogurt.
- Serve and enjoy.
** The quinoa portion of this recipe can vary from 1/3 cup to 1/2 cup depending on your diet.