Protein Loaded Sweet Potato Boats
A delightful combination of sweet and savory flavors, these protein loaded sweet potato boats are packed with nutrition and customizable fillings, making them perfect for a quick weeknight dinner.
Ingredients
For the Base
- 4 medium sweet potatoes
- 1-2 tablespoons olive oil
- 1 pinch salt
For the Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium bell pepper, diced
- 1 to 1.5 cups protein of choice (lean ground turkey, black beans, chickpeas, or shredded chicken)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup fresh spinach
- 1/2 cup shredded cheese (cheddar, mozzarella, or vegan cheese alternative)
To Serve
- to taste Fresh cilantro, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes thoroughly, then slice them in half lengthwise.
- Drizzle each half lightly with olive oil and sprinkle with a pinch of salt. Place them cut-side down on a baking sheet.
Roasting
- Roast for 35-45 minutes until tender and easily pierced with a fork.
Cooking the Filling
- While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers, sautéing until softened, about 5-7 minutes.
- Stir in your protein of choice and cook until fully done. Season with garlic, cumin, chili powder, salt, and pepper. Toss in spinach last and cook just until wilted.
Assembling
- Once the sweet potatoes are roasted, carefully scoop out some of the flesh to create a cavity, leaving a border so the skin remains intact.
- Mix the scooped sweet potato flesh into the cooked protein mixture for additional texture and flavor.
- Fill each sweet potato half generously with the protein mixture, then sprinkle cheese on top if using.
Final Baking and Serving
- Return the filled sweet potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving. Top with fresh cilantro for extra flavor.
Notes
Bake sweet potatoes until they are very tender for easy scooping. For a lower-carb option, use butternut squash or zucchini.