Loaded Veggie Sweet Potato. YESSSS! Thanks to prepping my sweet potato and tahini dressing in advance, it took 8 minutes to make this satisfying plant-based vegan meal. Are you in a breakfast rut? Try it for breakfast, I did this morning and feel satisfied and nourished.

Sweet potatoes are high in antioxidants, a rich source of fiber and vitamins (great source of your B’s and C’s) and minerals including iron and manganese, calcium, selenium (critical for thyroid health). They are an anti-stress food known to help relax muscles, steady nerves, and balance cognitive function. For me they are COMFORT food. I yearn for them when I need balance and grounding. When you listen to your body it tells you what it needs.

We loaded the sweet potatoes with brussel sprouts, sprouted pumpkin seeds, avocado and organic Atlantic dulse and kelp granules and cilantro (dulse and cilantro are both great for pulling heavy metals from the body). We love “Maine Coast Sea Vegetables Inc.” brand, check them out on Amazon or Wholefoods, etc. They also are an excellent source of iodine, which is critical for thyroid health. Small enhancements like these matter!

We have loaded our potatoes MANY ways. Get creative! Use any veggie or lean protein of your choice. The dressing drizzle or guacamole or salsa, etc. is key!

Tip: make a few sweet potatoes during your meal-prep time and save them for various meals throughout the week. We chop them up and add to stir-fries, as a side with any lean protein, toss them in our salads, use them in our brownies and muffins, etc.

  • Preheat the oven to 400 degree F.
  • Line a baking sheet with parchment paper.
  • Poke several holes into each sweet potato and place on the baking sheet and cook for 40 minutes.
  • After baking let them cool 15 minutes b/f chopping.
  • Chop then store in glass tupperware for the week!

Ingredients:

Serving size: 1 (if making for a family, adjust accordingly)

1/2 sweet potato (cooked)

1 cup of shredded brussel sprouts (you can shred your own in a blender or buy them pre-shredded)

1/4 cup of fresh cilantro

1/2 cup of sprouted organic pumpkin seed (Go Raw brand is our fav)

1/2 avocado (cubed)

Avocado Oil

Himalayan Sea Salt

Sprinkle of Atlantic Dulse and Kelp Granules

Lemon Tahini Dressing:

¼ cup of tahini

Juice of 2 lemons

¼ cup of nutritional yeast

2 tbsp extra virgin olive oil

3 tbsp of water (if you like a less thick dressing, add less water)

Optional: 1 clove of garlic or fresh parsley

Himalayan Sea salt and pepper to taste

Place all the ingredients into a food processor. Blend for a few minutes.

Method:

In a oven safe plate or use a baking sheet lined with parchment paper. Place the cooked sweet potato on the paper/platae. Load the shredded brussels on the top and drizzle a small amount of avocado oil. Cook for 8-10 minutes. It also tastes amazing if you cook a bit longer till the brussel sprouts get crispy!

Remove from the heat and add add in the pumpkin seeds, avocado, cilantro, kelp and dulse, sea salt. Drizzle the tahini and ENJOY!

With gratitude and love,

Christine & Stephanie