healthy + seasonal recipes that are gluten & dairy-free

Super Stuffed Sweet Potatoes

Super Stuffed Sweet Potatoes

Ask me what I typically have for dinner, and I draw a blank. It happens time and time again, and I wrack my brain as the inquirer quizzically awaits my response. One thing that I can usually remember (after a few uncomfortable moments without an answer, as the onlooker probably wonders how I don't seem to have an answer for the easiest question ever) is that I make these stuffed sweet potatoes quite often. My other (eventual) answer is "I eat a lot of salad" but I think these are a bit more interesting ... 

Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com

They're also so delicious and super-veggie-packed that no matter what variation I make, this makes for a favourite dinner in my home. The combination of cooked and raw vegetables, with some sort of delicious sauce and usually an herb or some microgreens is simple and healthy without lacking in flavour in the slightest. 

Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com
Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com
Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com

The most common super stuffed sweet potato variation we enjoy for dinner is Mexican, loaded with chopped veggies, salsa, sprouts and a bit of hot sauce. Tacos are one of our favourite dinners, and this brings all those flavours together without trying to find a gluten AND corn-free shell that I like (harder than it sounds, but that's what my food sensitivities bring to the table!) 

Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com

I adore tomato sauce, often eating spoonfuls as I wait for the sweet potatoes to cook when making this Italian variation. When zucchini is out of season, I use mushrooms instead for a hearty and earthy twist. Sometimes, I add sauteed kale or other dark greens. 

Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com

The flavours of falafel always bring me back to eating street food in Paris on a trip during grad school. That time that we walked through an area packed with the Lebanese wraps full of veggies and tahini sauce. It permanently put those flavours among my list of loved foods. The Mediterranean style sweet potatoes are sprinkled with z'aatar and filled with falafel-like deliciousness. I love it. 

Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com
Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free) // My Natural Kitchen www.mynaturalkitchenblog.com

Super Stuffed Sweet Potatoes (gluten free, vegan, nut-free, grain-free)

Serves 2

2 medium-sized sweet potatoes, cut lengthwise in half

Avocado oil, or other high-heat tolerant oil

sea salt

Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place halved sweet potatoes on lined baking sheet, cut side up. Drizzle lightly with a high-heat tolerant oil (my favourite is avocado oil), and sprinkle with a little sea salt. Bake for approximately 40 minutes, turning halfway through. Check for doneness by poking with a sharp knife; the potatoes are done when the knife slides in easily. Bake for an additional 5-15 minutes, if needed. 

Remove from the oven. Add toppings (described below), and eat with a knife and fork (these can be a little messy!). Enjoy! 

Mexican

1 small tomato, chopped

1 avocado, sliced

1/2 red or yellow pepper, chopped

1-2 large romaine leaves, shredded

1/8 red onion, diced

1/4 c salsa (spiciness level of your liking)

a handful of cilantro, roughly chopped

Optional add-ins:

black beans tossed with lime juice

hot sauce

microgreens

lime or lemon wedges, to serve

Spoon 1 tablespoon of salsa over each sweet potato. Top with shredded lettuce, followed by black beans (if using), chopped tomatoes, peppers, red onion, sliced avocados, cilantro and microgreens. Drizzle with hot sauce, if using. Devour. 

Italian 

1 small zucchini

1/2 a small red onion

1 small red pepper, chopped 

1 small clove of garlic, smashed and minced

2 tsp olive oil

1/2 c prepared tomato sauce (choose your favourite), room temperature or warmed slightly

1 cup baby spinach, roughly chopped

1/4 c fresh basil, sliced

1/4 c fresh parsley, chopped 

sea salt

black pepper

Optional add-ins:

chili flakes

microgreens

Slice the zucchini in half, and then cut each into 1/4 inch thick half moons. Heat a pan over medium high heat. Add sliced zucchini and season with sea salt, pepper, and drizzle with olive oil. Shake the pan to coat the zucchini slices, and cook for 2 minutes. Add the chopped onion and continue to cook, stirring occasionally, until the zucchini begins to brown lightly (about 2-4 more minutes). Add the chopped red pepper and garlic, and cook for 1-2 more minutes. Remove from heat. 

Spoon 2 tablespoons of tomato sauce over each sweet potato. Top each with a quarter of the zucchini mixture. Add chopped spinach, basil and parsley, and finish with microgreens and chilli flakes if using. Serve and enjoy!

Mediterranean 

Note: This one may seem like a lot of steps, but they are quick and come together easily as the sweet potatoes are baking.

1 small tomato, chopped

1/4 c kalamata olives, quartered

1 c baby spinach, chopped

1/2 red or yellow pepper, chopped

a pinch of z'aatar spice (optional)

microgreens

Toasted Chickpeas

1 c chickpeas

1/2 tsp olive oil

a fat pinch each of sea salt, smoked paprika, cayenne pepper, and cumin

Tahini Sauce

1 tbsp tahini

1/2 lemon, juiced

1 tsp olive oil

a pinch of sea salt

1 tbsp hot water

Optional add-ins:

sundried tomatoes, chopped

hummus

parsley

hot sauce

To make tahini sauce, whisk together tahini, lemon juice, olive oil and sea salt. Set aside.

The chickpeas take about 15 minutes, and are best served hot. Wait until the sweet potatoes are half-way cooked before you begin. Heat a large pan over medium high heat and add chickpeas. Add to the pan 1/2 tsp olive oil, and a fat pinch each of sea salt, smoked paprika, cayenne pepper, and cumin. Toss vigorously to coat. Cook for 15 minutes, reducing heat to medium if needed, until chickpeas are lightly browned and firm. Set aside.

Spoon some tahini sauce over each sweet potato, and sprinkle with z'aatar followed by about 1/4 c chickpeas. Add chopped spinach, peppers, tomatoes, and olives. Top with microgreens, and add-ins if using. Dinner is served! 

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