By MACROS | Published on January 24, 2017
These Southwest stuffed sweet potatoes are loaded with complex carbohydrates and savory flavors to satisfy your hunger and feed that hard-earned muscle.
The spuds are a quick, easy way to freshen your weekly meal prep if you’re tired of the same baked sweet potato and brown rice recipe.
It’s also family friendly so it’s something you can make in bulk for everyone.
405 calories | 48g protein | 2g fat | 50g carbs (For 1 serving of 150g stuffed sweet potato (with beans) and 6oz chicken breast)
(Serves 5)
You’ll Need
2lb chicken breasts
3 large sweet potatoes
1 cup black beans (optional)
1 cup broccoli
1 cup corn
2 vine tomatoes
2/3 bell pepper
3 green onions
1 zucchini
5 tbsp mozzarella (optional)
Seasonings: cayenne, paprika, sea salt, pepper
Method
Step 1: Slice the sweet potatoes into strips about two fingers thick, then place them in an oven preheated to 350°F. Cook for 15 minutes.
Step 2: Dice all the ingredients that you’ll stuff the potatoes with.
Step 3: Hollow out a portion of the potatoes then stuff them with the diced veggies.
Step 4: Put back in the oven for 5-10 minutes.
– READ MORE: The Ideal Lazy Morning Breakfast: Sweet Potato Rostis –
