Description
Protein loaded sweet potato boats are a comforting, nutritious, and flavorful meal that combines roasted sweet potatoes with a savory, protein-rich filling. Packed with wholesome ingredients like lean meats or beans, vegetables, and aromatic spices, this dish offers a satisfying balance of sweetness and savoriness. Perfect for a healthy lunch or cozy dinner, these vibrant boats are customizable, easy to prepare, and visually appealing.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1–2 tablespoons olive oil
- Pinch of salt
Protein Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 to 1.5 cups protein of choice (lean ground turkey, black beans, chickpeas, or shredded chicken)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup fresh spinach
Optional Toppings
- 1/2 cup shredded cheese (cheddar, mozzarella, or vegan cheese alternative)
- Fresh cilantro, chopped
Instructions
- Prepare the sweet potatoes: Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly, then slice them in half lengthwise. Drizzle each half lightly with olive oil and sprinkle with a pinch of salt. Place them cut-side down on a baking sheet and roast for 35-45 minutes until tender and easily pierced with a fork.
- Cook the protein filling: While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing until softened. Stir in your protein of choice—ground turkey, beans, or shredded chicken—and cook until fully done. Season the mixture with garlic, cumin, chili powder, salt, and pepper. Toss in spinach at the end and cook just until wilted.
- Assemble the boats: Once the sweet potatoes are roasted, carefully scoop out some of the flesh to create a cavity, leaving a border so the skin remains intact. Mix the scooped sweet potato flesh into the cooked protein mixture for additional texture and flavor. Fill each sweet potato half generously with the protein mixture, then sprinkle cheese on top if using.
- Final bake: Return the filled sweet potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.
Notes
- Choose uniformly sized sweet potatoes for even roasting.
- Don’t overstuff the boats to avoid spilling during baking.
- Use fresh herbs like cilantro or parsley for a bright, fresh contrast.
- Prepare the protein filling ahead of time to speed up meal assembly.
- Experiment with toppings such as Greek yogurt, avocado slices, or hot sauce for extra flavor and flair.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: Approx. 350-400 kcal
- Sugar: About 7-10 g (from sweet potatoes and vegetables)
- Sodium: Approximately 300-400 mg (varies with added salt and cheese)
- Fat: 10-15 g (depending on protein and cheese used)
- Saturated Fat: 3-5 g (depending on cheese choice)
- Unsaturated Fat: 7-10 g (from olive oil and protein sources)
- Trans Fat: 0 g
- Carbohydrates: 40-45 g
- Fiber: 6-8 g
- Protein: 20-30 g (depends on chosen protein source)
- Cholesterol: 30-50 mg (higher if using animal proteins and cheese)