Southwestern Stuffed Sweet Potato for One


Or two, or three. You can make an army of these, I just made one for myself.

After a long day (including two workouts and 90 degrees of Texas weather), I needed some F U E L.

Let's just say I covered all my bases.

This meal was so easy and so freaking delicious. Vegan, too!



1 small sweet potato (about the size of your hand/fist)

2 handfuls of spinach

1 tsp coconut oil

2 tbsp water

several cherry tomatoes

1 tsp cumin

1/2 tbsp lime juice

1 tbsp honey or coconut nectar

1/2 tsp cayenne (optional)

1 tsp garlic powder

1 tsp onion powder

1 tbsp nutritional yeast

1/3 cup black beans

1/4 cup red quinoa

2 tbsp corn


1/2 avocado

diced red onions, cilantro, salsa, pepitas, you choose!


-Throw all ingredients besides the potato in a small covered pot on the stove and turn it up to high! Let those greens bubble and cool down with all that steam from the water.

-in the meantime, scrub your lil potato and rinse it off. I didn't peal mine, you shouldn't either! Stab it with a knife about six to ten times in different areas, wrap in a moist paper towel and microwave for six-eight minutes! (I don't prefer microwaving my food, but sometimes potatoes are my exception!)

-Turn off your bubbling veggies and uncover. Add more seasoning now if needed. 

-once your potato is out, score it down the center, and press down the sides with a fork. Throw some coconut oil in there if you'd like, then pour on your mixture! Let it overflow!


-add your toppings and enjoy!

Karsyn DuPreeComment