Parsley Slaw Stuffed Sweet Potatoes
Serves: 2 items
Ingredients:
12
A delightful dish featuring tender sweet potatoes stuffed with a vibrant parsley slaw, perfect for a healthy and flavorful meal.
Ingredients
| 2 | Medium-Large Sweet Potatoes, washed and dried |
|---|---|
| 2 | Parsley, finely chopped |
| 1 | cup Kale, finely chopped |
| ½ | Medium Granny Smith Apple, julienne cut |
| ½ | cup Raw Pumpkin Seeds, also known as Pepitas, coarsely chopped |
| ½ | cup Raw Sunflower Seeds |
| ⅛ | cup Lemon Juice, freshly squeezed from ½ lemon |
| ½ | Medium Avocado, smashed until smooth |
| 1 | Olive Oil |
| 1 | tablespoon Nutritional Yeast |
| 2 | Sea Salt |
| 1 | dash Chili Flake |
Instructions
| 1. | Preheat the oven to 425 degrees Fahrenheit. |
|---|---|
| 2. | Thoroughly wash and dry the sweet potatoes. Using a fork, pierce the potatoes all over. Place them on a foiled cookie sheet and bake for 30 minutes. Turn the potatoes over and continue baking for an additional 20-30 minutes, adjusting the time based on the size of the potatoes. |
| 3. | In a large mixing bowl, combine all the remaining ingredients. |
| 4. | Wash your hands and gently massage all the ingredients together. Massaging the slaw instead of just tossing it will help to soften the kale and enhance the herbal aroma of the parsley. |
| 5. | Remove the sweet potatoes from the oven, slice them vertically down the center, and allow them to cool. |
| 6. | Fill each sweet potato with the parsley slaw mixture and serve at room temperature. Alternatively, you can cover and chill the stuffed sweet potatoes to serve them cold. |
| 7. | Garnish the stuffed sweet potatoes with a sprinkling of raw sunflower seeds on top. Enjoy! |
Published on Jul 20, 2024 by Luminița