Meat Who? A Plant-Based Recipe to Keep You on Track!
Now is the time…
Where you may have begun opening your mind to the idea of a plant-based diet.
Yet, when meat is a staple and HAS been for so long, it can be difficult to pinpoint where to start.
The good news is that fruits, vegetables, and grains can be prepared in just as many ways as meat, eggs and cheese.
Maybe even more!
Whether you’re half herbivore and half carnivore.
Or you’re riding the veggie train all the way.
This recipe is for you!
Guacamole-Stuffed Baked Sweet Potato (2 servings)
2 medium to large sweet potatoes
1 large avocado
1 healthy scoop of organic hummus
¼ cup diced, fresh tomato
1 tbsp lime juice
½ tsp Garlic Powder (or garlic salt, although this is not recommended)
¼ tsp Sea Salt
¼ tsp Black Pepper
Preheat the oven to 425 degrees. Cover a baking sheet with foil and place inside the oven.
Wash the sweet potatoes in warm water, using your hands to rub any excess dirt off the skin. Dry with a paper towel, again rubbing to remove excess dirt.
Using a fork, poke holes into the thick parts of the potatoes, evenly around the potato.
As the oven heats, dice the tomato and chop a desirable amount of cilantro.
Now that you are ready to prepare the guacamole, place the two sweet potatoes inside the oven onto the foil. Let cooks for 45 minutes to an hour.
The point at which you prepare the guacamole is based on the desired freshness. Ideally, this would be when the sweet potatoes have been allowed to cool off for about 10 minutes.
To prepare the guacamole, first cut the avocado in half and remove the seed. Scoop its contents into a small bowl.
Into the bowl, add the tomatoes, cilantro, lime juice (equivalent to juice of ¼ lime), garlic powder, sea salt, and black pepper.
With a fork, mash the mixture until your guacamole has a somewhat chunky appearance.
Remove the sweet potatoes from the oven and let cool for at least 10 mins. This will allow the flavor to settle so you enjoy more sweetness without the burning sensation from the temperature.
As the baked potatoes cool off, test your guacamole and adjust if needed – careful with the salt.
When the potatoes are ready, remove them from the baking sheet and place each one on a plate. Using a knife, slice each potato open, the long way, to create a pocket.
Divide the guacamole up between each baked sweet potato, scoop by scoop. Leave room for the hummus. You may have to enjoy any extra guacamole on the side.
Add one scoop of hummus inside the pocket next to the guacamole. Feel free to top the hummus with a spice or herb of your choice.
Take a picture and enjoy!
You must develop a deeper understanding of food in order to have healthier relationship with it. Think about what it really means to be hungry. Or what it means to actually be full.
Stuffed baked sweet potatoes are an easy to way to stay on track with your food goals while also being satisfied with what you eat. And how you eat it.
You may feel as though you need meat in order to feel sustained after a meal, but that’s not true.
These guacamole-stuffed baked sweet potatoes taste good, feel good, and keep you full.
Take a chance and try your own variation of this recipe. You will be surprised at what you come up with.