Vegetarian Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potatoes

Posted on March 20, 2017September 4, 2019 by biglittlebites

stuffed sweet potatoes on a plate

Mexican stuffed sweet potatoes are your gluten-free, vegetarian answer to a meatless meal. This recipe is a go-to for me, when I want a clean, vegetarian meal and a great way for me to get the rest of the family in on going meat-free too! Everyone in this house can get down with Mexican flavors, and we feel like taco night, every night! However, I get tired of bread as a vehicle in too many of my meals, and since it typically lacks any natural nutrients, I really limit using it to once in a while.

Substituting sweet potatoes for tortillas, is a no-brainer since these beautiful orange potatoes are so rich in nutrients and add a lot more value to a Mexican taco style dinner. Sweet potatoes are high in magnesium, manganese, potassium and vitamins A and C. When cooked, you cut a slit down the middle of the sweet potatoes to help shape them into little boats… a new vehicle for taco toppings 🙂

What do I love about Mexican Stuffed Sweet Potatoes? Lots of fiber, protein and healthy fats… all in one meal!!! You guys, this is the combination I strive for to achieve a balanced meal because it makes me feel my best! These stuffed sweet potatoes are full of flavor, aren’t overly complicated and best of all, a plant-based alternative to your next taco night!

This recipe will feed a family of 4 – figure one sweet potato per person.

Print Recipe

Mexican Stuffed Sweet Potatoes

Course: Main Course

Servings:

Ingredients

4 sweet potatoes
1 tbsp coconut oil
1 avocado, shelled
1 clove of garlic, minced
1 lime, juiced
1 c black beans, cooked I sprout mine first
1/4 c chopped cilantro
1/4 c purple cabbage, chopped
1/4 c carrots, shredded or minced
salt to taste
black sesame seeds, toasted
cotija cheese optional
Mary's Gone Crackers Jalapeño flavor, crumbled on top optional

Instructions

Wash the sweet potatoes, and rub them down with coconut oil.
Pierce the potatoes a few times with a fork and set on a parchment-lined baking sheet in the oven for 40-60 min.
Remove the potatoes from the oven, once a fork easily pierces through to the middle.
In a small bowl, mash the avocado with the garlic and lime juice.
Chop any vegetables you haven’t prepped yet, and mix them well in a medium bowl with the beans and cilantro.
Once the potatoes are done cooking, slice them down the middle, about 1/2 inch from each end. This way, once you open them, you can push the ends together to kind of scrunch it open more in the middle.
Put a scoop of the veggie and bean mix into each potato, then a scoop of the avocado mixture, top with a little more veggies and beans.
Sprinkle with salt, toasted sesame seeds and cotija. For a crunchy, spicy kick – top with crumbled jalapeño crackers!

chickpeas with sprouts growing from them, in a bowl

How to Sprout

Posted on March 9, 2017October 22, 2019 by biglittlebites

I’m so excited to share with you, how to sprout! Sprouting is SO easy and provides so many nutritional benefits, there’s really no reason NOT to sprout!

What Can You Sprout?

Nuts, seeds, grains and legumes.

Why Sprout?

Human beings are experiencing an increase in autoimmune disorders and digestive upset due to the overconsumption of non-sprouted foods and their naturally occurring anti-nutrients and carcinogens. The sprouting (or germination) process, makes foods so much easier to digest because it deactivates the enzyme inhibitors (which make digestion hard). Additional digestive help comes from all the active enzymes that are then created! Pesky anti-nutrients naturally found in nuts, seeds, grains and legumes, are enzyme inhibitors, lectins, saponins and polyphenols . Anti-nutrients block the body from absorbing the vitamins and minerals present in the food; meaning if you’re eating non-sprouted plant foods often, you could experience mineral deficiencies over time. Naturally occurring anti-nutrients prevent the nutrients in the food from being absorbed and digested by your body; this includes protein, fiber, iron and magnesium – and thereby rendering nutritional labels defunct in that regard.

Sprouting nuts, grains, seeds and legumes not only makes vitamins and minerals easier to digest, it increases their protein, amino acid and fiber content, reduces the carb load, and gluten, and leads to greater availability of vitamins A, B, C, E, minerals, essential fatty acids, antioxidants and folate.

How Does Sprouting Work?

Sprouts are alkalizing to your body (illness and disease can be linked to acidity) and eating sprouted foods, can even help with weight loss. The sprouting process actually “consumes” a lot of the foods calories and accomplishes part of the work of digestion when its starches are converted to sugars, fats are used up as energy for growth, and proteins are broken down into amino acids. As a result of all this predigestion activity, sprouted foods wind up being less calorie-dense than non-sprouted. So what are you waiting for? Let’s get sprouting! (This is a great science lesson for kids too!)

The picture above, is of a batch of chickpeas that have been in the sprouting process for 24 hours. The chickpeas would be fine to rinse and cook at this stage, but the longer you allow a nut, seed, grain or legume to sprout, the more nutrient-dense it becomes.

How to Sprout:

This process works the same for nuts, seeds, grains and legumes.

Materials Needed:

To make sprouting more accessible, there are a variety of sprouting kits or special jars on the market. If you simply want to give it a try for the first time, try my method: I simply place the well-rinsed food in a colander, atop a large, clean bowl.

Process:

Measure 1 C of your plant food.
Rinse the food well and place in a medium or large bowl of cool water (making sure to cover the food by 2 inches).
Soak the food for at least 8 hours.
Once you’re finished soaking, drain the food and rinse it all very well with fresh water.
Give your food 1-5 days for the sprouts to appear and grow. During this time, make sure to rinse your food well every few hours, tossing them around gently in colander as you rinse. Allow excess water to drain, and place the colander back atop the bowl on the counter.
Place your sprouted, living food, sealed in the fridge – it should keep for 7 days. You can eat them raw or cooked, but be aware of the potential for harmful bacteria growth due to the moist environment they sprouted in. Rinse really well before use and/or cooking, especially when feeding them to little ones and the elderly. Use them in salads, soups, entrees, whatever!
To cook: simmer them in fresh water, for 10-15 minutes only – easy!