Big Stretch, twiddle my fingers. I’m ready to start.
I am ecstatic to share our favorite way of roasting sweet potatoes which we recently discovered. I use to microwave sweet potatoes all the time. It just seemed like the fastest, easiest way. I mean its the microwave right? 
BUT recently we decided to try roasting them in the oven whole. AND GUYS, SERIOUSLY, it makes all the difference. 45 minutes of roasting does wonders to that little ‘ole sweet potato. It goes all gooey and mushy inside, juices literally oozing out of the skin. You get this beautiful soft flesh that peels away with the touch of a fork. 
There was really no going back after this time. So we realized that we could meal prep sweet potatoes the beginning of the week and enjoy them throughout the week. To make things even better, we paired them 6 different ways so you can make a nutritious, balanced and delicious meal out of these gorgeous beauties:
Chinese Kung Pao Tofu Stuffed Sweet Potato
Low Fat Egg White, Mushroom Scramble Sweet Potato
Mexican Fajita Veg Stuffed Sweet Potato
Classic Avo Sweet Potato & Black Sesame Seeds
Vegan Bulgogi & Kimchi Stuffed Sweet Potato
Spicy Gochujang Shrimp Stuffed Sweet Potato
These honestly just gets me so excited for meal prepping. They make dinners way, way more interesting than simply a stir-fry or just a sweet potato. I’m not an avid fan of rice, but I could get my portion of sweet potato any day! There is really no limit to what you can come up with! You can pretty much stuff them with any of you favorite fillings.
- 6 Large Sweet Potatoes
- Fillings:
- Kung Pao Tofu Recipe Here
- Bulgogi Mushrooms Recipe Here + Kimchi + Greens
- Fajita Veg (See Below) + Avocado, Coriander (Optional)
- Gochujang Shrimp (See Below) + Fresh Basil
- Low Fat Egg White, Mushroom Scramble (See Below)
- ½ Avocado (mashed) + Black Sesame
- Preheat oven to 400F.
- Prick the sweet potatoes with fork on all sides. Place on a baking tray.
- Bake for 45-60 mins (depending on the size of your sweet potato). The inside should be soft and caramel-ly.
- Store in an airtight container in the fridge up to 3-4 days. When you're ready to eat, heat up the sweet potato and assemble the toppings (DO NOT ADD THE FILLINGS IN ADVANCE, ONLY ASSEMBLE right before eating)
- 2 bell peppers of choice
- ½ large onion (red or white)
- Seasoning:
- 2 cloves Garlic (or garlic power)
- ½-3/4 tsp chili powder
- ½-3/4 tsp cumin
- ¼ tsp smoked paprika
- ¾-1 tsp salt
- Black pepper
- Lime juice (~ ¼ of lime)
- Thinly slice the bell peppers and onion.
- In a non stick pan over medium high heat, saute onions for 2-3 minutes until soft. Add some water if it starts to stick.
- Add in the bell peppers and seasonings.
- Cook for 10-15 minutes until all the vegetables are soft and reduce to about ⅔ of its size. Add some water if it starts to stick. Time will vary depending on how thick your bell peppers are.
- Taste and adjust seasoning.
- Stuff ½ the batch into a sweet potato and serve with coriander and avocado. Store leftovers in the fridge for 3-4 days.
- 5 large pieces of shrimp, shelled
- 2 tsp our GF, V Gochujang
- ¼ white Onion, sliced
- In a pan Stitrfry the sliced onion. Add in the shrimp.
- Mix in the gochujang and a little bit of water. Cook until the shrimp is pink. Taste and adjust seasoning.
- ½ cup raw egg whites
- 3 Button Mushrooms, sliced
- Cherry Tomatoes
- salt & pepper
- Kale, washed
- On a non stick pan, cook the egg whites until just soft. Remove.
- Wash the mushrooms and pat dry completely. In a non stick pan, add in the sliced mushrooms and cook with a little salt and pepper.
- Stuff Sweet potatoes with layer of raw kale, before topping with the egg white, tomatoes and mushrooms
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