This superfood stuffed sweet potato is a real satisfier. The starchy superfood sweet potato + fiber-rich chickpeas left me feeling content for hours. One common challenge that many of us face during the holidays is eating the “right” amount of food.
Satiety: Is It In Your Genes?
Believe it our not, not everyone gets the same hunger and fullness cues. {We have genetic testing to prove it.} But, eating before we get HANGRY and stopping when we feel comfortable helps us to feel energized, eat the appropriate amount, and find more pleasure in our food.
If you struggle “feeling” the messages from your hunger hormones, try the following:
Re-Train Your Hunger Cues
- Find a hunger scale you like to rate hunger/fullness around meals.
- To get back in touch with fullness, tune into the changing sensations while you eat. Try checking in at the beginning, middle, and end of a meal.
- If you struggle to feel your hunger and fullness cues, try setting a loose schedule for meals/snacks. As a general rule of thumb, we should be eating a satisfying meal or snack every 3-4 hours to adequately fuel our bodies. #mindfulmonday
Stuffed Sweet Potato: Seasonal Superfoods
This recipe contains individual components that can be used in a variety of ways. For instance, roasted chickpeas are an ideal fiber-rich snack, or could be wrapped up in a whole-grain tortilla with melted cheese and vegetables. Massaged spinach is the perfect simple side dish or can serve as the base of a salad. The tahini sauce could be used as a creamy salad dressing, sauce for grilled chicken, pork or tofu, or tangy vegetable dip.
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superfood stuffed sweet potatoes
Description
Vegetarian meals often get a bad rap for falling short in the fullness factor, but this spud dish has real meal satisfaction!
Ingredients
- 2 sweet potatoes
- 1/2 c. pomegranate seeds
Massaged spinach
- 1– 8 oz. bag of baby spinach
- 1 T. olive oil
- ½ juice of lemon
- ¼ t. crushed red pepper flakes
- 1/8 t. salt
Roasted chickpeas
- 2 – 15 oz. can chickpeas (garbanzo beans)
- 2 T. olive oil
- 1 T. curry powder
- 1 T. honey
- 1 t. salt
Tahini Sauce
- ¼ c. sesame tahini
- ¼ c. plain non-fat Greek yogurt
- 1 T. maple syrup
- ½ juice of lemon
- ¼ t. salt
- 1 garlic clove
- ¼–1/3 c. water
Instructions
Baked sweet potatoes.
- Preheat oven to 400°F. With a fork, pierce sweet potato skins 5-6 times.
- Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour. *If you are in a hurry, you can microwave the potato as well!
Roasted Chickpeas.
- Preheat oven to 425°F.
- Toss chickpeas with oil, honey, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake for 15-20 minutes.
- Stir chickpeas and bake another 15-20 minutes until crisp and golden brown.
Massaged spinach.
- Place spinach in a gallon plastic bag with lemon, olive oil, salt and crushed red pepper flakes (avoid peppers if you don’t like spicy!).
- Massage in the bag until the spinach has reduced in size by ½!
Tahini sauce.
- With an immersion blender or blender, blend all ingredients.
- Add more water if you desire a thinner consistency.
Assemble your spud.
- Half sweet potato and fill with 1 cup of massaged spinach, 1/4 c. pomegranate seeds and ½ cup of roasted chickpeas.
- Drizzle two tablespoons of tahini sauce to finish.