4 sweet potatoes
2 tsp coconut oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, diced (seeds optional)
2 garlic cloves, minced
2 tomatoes, chopped
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp sea salt
2 cups fresh spinach
1 ripe avocado, pitted and diced
Chopped fresh cilantro, for garnish
- Preheat the oven to 350ºF.
- Pierce the skin of the sweet potatoes several times with a fork to vent, then rub the skins with 1 teaspoon of the coconut oil. Place the potatoes on a baking sheet and bake until tender, 45 to 60 minutes.
- Melt the remaining 1 teaspoon of coconut oil in a skillet over medium heat. Add the onion, bell pepper and jalapeño and sauté for 5 minutes. Add the garlic, tomatoes, cumin, chili powder and salt and sauté for another 5 minutes, allowing the liquid from the tomatoes to evaporate. Finally, add in the fresh spinach, sautéing just long enough for the leaves to wilt.
- Remove the baked sweet potatoes from the oven, cut in half lengthwise and lightly sprinkle with some sea salt. Spoon the sautéed vegetable filling over the potatoes, then top each with diced avocado and a sprinkling of cilantro. Serve warm.
PER SERVING 240 calories, 5 g protein, 36 g carbohydrates, 10 g fiber, 12 g sugar, 10 g fat, 3 g saturated fat, 0 mg cholesterol, 341 mg sodium
Source: our sister publication Diabetes Focus (Fall 2015) reprinted with permission from Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally by Megan Gilmore (Ten Speed Press, 2015).