A Healthy Stuffed Sweet Potato?!

Photo courtesy of Ianna Angelo

Upon making dinner with my friend Jennifer recently, her one request was that it be healthy. Normally, suggesting a stuffed baked potato would not fulfill her request, but we decided to prove that there is always a healthier way. What is so great, is that this meal was equally as delicious as the traditional baked potato that is slathered with butter, sour cream, chili, and cheese. Here's what you will need:

INGREDIENTS:
1 sweet potato
1-2 cups kale, chopped (remove the thickest spines because they do not get tender easily)
2 shallots, chopped
2-3 button mushrooms, sliced
1/2 cup brown cooked rice (you also can use quinoa, couscous, etc.)
1 carrot, sliced
4 cloves garlic, chopped thick
Non-fat Greek yogurt (amount really depends on your preferences)
paprika
sea salt
garlic powder (just because there is no such thing as too much garlic)
1/2 lime
fresh ground pepper
1-2 sprigs fresh rosemary
1-2 sprigs fresh thyme

Bake or microwave the sweet potato until soft. While the potato is cooking, you can prepare the stuffing ingredients, such as the rice. Using a shallow pan, cook the sliced carrots on a medium heat in a thin layer of water until they are soft. Meanwhile, in a separate pan, heat a small amount of olive oil and saute the kale, garlic, shallots, and mushrooms over a medium heat. I had to add small amounts of water to the pan while the stuffing mix cooked to allow the kale to get tender, and to prevent the ingredients from burning. According to your taste preferences, season the mix with paprika, ground pepper, sea salt, garlic powder, fresh rosemary and thyme, and freshly squeezed lime juice. Once the kale is tender, the mixture is done cooking.

Now its time to stuff the sweet potato. First, spread a layer of the non-fat Greek yogurt. Next, add some brown rice, and cover this with the veggie mix. Top this veggie mix with the sliced, cooked carrots, and then add a dollop of the non-fat Greek yogurt. Garnish the potato with more fresh rosemary and thyme.

If you want to make the side salad, simply combine spinach and thickly cut tomatoes. Sprinkle the salad with flax seeds for added fiber, and lightly toss with balsamic vinaigrette and extra virgin olive oil.

Enjoy eating your guilt-free loaded baked potato!

-Ianna