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Simple Poached Salmon With Yogurt Sauce

This simple poached salmon with yogurt sauce will keep you healthy inside and out…

simple poached salmon with yogurt sauce

I don’t think I’ve poached salmon since I was in cooking school. I don’t really know why I don’t do it more often though, because this salmon is awesome. It’s perfect if you are serving a crowd and it’s an easy dish to make ahead and serve cold or at room temperature. This simple poached salmon with yogurt sauce really is just that: simple.

What’s better than a dish that is made for leftovers? The salmon that’s leftover here makes the best cold salmon salad. And it makes a terrific filling for omelets. Oh, and topping a salad with some big chunks of this moist salmon and then using the yogurt sauce as a dressing… well, just… yum!

I made this a few weeks ago when I was asked to bring a main course to a family gathering. Honestly, I usually use those kinds of opportunities to experiment with new recipes (which some people are happy about and some people are just plain scared about), but on this particular day, I just didn’t feel like cooking. And I’ve learned the hard way that if I don’t feel like cooking but I cook anyway, any first-time-experimental-recipe invariably comes out pretty bad. So, I figured I’d do something simple. Something mainstream. Something everyone would love, and nobody would be fearful of.

Oh, did I mention that I used my leftover simple poached salmon with yogurt sauce to make tacos the next day…?

And, the yogurt sauce is non-dairy!

I tell a lot of my clients to add wild salmon to their diet to increase their athletic performance — this fish can help reduce aches and pains in your muscles and joints, and it’s a good source of iron.

If you want to try another great salmon recipe, try my recipe for Blood Orange Salmon With Turnip Noodles.

simple poached salmon with yogurt saucesimple poached salmon with yogurt sauce

Here are some of the awesome healing ingredients in this simple poached salmon with yogurt sauce recipe:

Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial agent. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I used a full-fat coconut yogurt for the sauce to accompany this salmon.

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

simple poached salmon with yogurt sauce

Simple Poached Salmon With Yogurt Sauce
Author: 
Recipe type: simple, paleo, whole30
Cuisine: seafood, fish, salmon
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This is a classic recipe. Anyone you serve it to will love it and the leftovers make awesome tacos...
Ingredients
  • 4 lb salmon fillet, cut in half
  • ¼ cup white vinegar
  • 4 scallions, cut into 3 or 4 pieces (leave the roots on)
  • 1 lemon, cut in half
  • 2 carrots, cut into thick slices
  • 1 tsp sea salt
  • 10 grinds black pepper
  • For the sauce:
  • 1 cup full-fat plain coconut yogurt
  • ⅓ cup healthy mayonnaise (I used Fabannaise)
  • ¼ cup chopped fresh dill
  • sea salt and black pepper, to taste
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
Instructions
  1. Place the salmon in a large pot and cover it will water.
  2. Add the vinegar and scallions to the pot.
  3. Squeeze the lemon halves into the pot and then toss in the lemons halves themselves.
  4. Add salt and pepper.
  5. Bring to a boil, then immediately reduce the heat to a low simmer.
  6. Simmer about 10 minutes, or just until the salmon is cooked (if you start to see the white fat congealing on the fish, it's a bit past done... so watch carefully)
  7. Using two large spatulas, carefully remove the fish to a platter. You can throw away the lemons and scallions, but if you like carrots, serve them strewn around the salmon.
  8. Make the sauce: Stir together all ingredients.
  9. Break up the salmon a bit on the platter and serve with the sauce.

simple poached salmon with yogurt sauce

4 Ingredient Vegan Potato Salad

Potatoes can actually be great for your digestion…

4 ingredient vegan potato salad

I have a fickle relationship with potatoes. Sometimes I love them and sometimes I hate them. Well, really, I always love the taste of them, but I don’t always love the way my body reacts to them. That being said, when I use really good quality organic potatoes, I’m usually a happy camper. And, in my book, there is nothing better than a good potato salad as a side dish. For everything. And this 4 ingredient vegan potato salad is the easiest side dish ever. And just to sweeten the pot — it stays delicious for many days in the fridge…

My favorite food of all times is french fries smothered in brown gravy. Yes, I really said that out loud. I don’t know why, but it feels kind of cathartic to release that info…

So, when I say sometimes I’m afraid potatoes won’t agree with me, maybe that has something to do with it… hmmmm…

“What makes this potato salad vegan”, you ask? It’s made with an aquafaba-based mayonnaise. Aquafaba is a creamy blend of chickpeas and kombu and it’s awesome (way better than it sounds)! You can buy aquafaba based jars of mayo now in some markets. This condiment is truly the work of a genius.

When I made this 4 ingredient vegan potato salad last week, I served it several times. To several different people. Not even one of them knew it wasn’t made with a full-fat creamy regular mayonnaise. Even better, nobody could tell that I was serving 3-day-old potato salad. I know, it makes you a little scared of receiving a dinner invitation from me, doesn’t it?

Anyway, this recipe couldn’t be easier. It almost seems silly to post the recipe. But, I will.

And, if you are looking for another great easy potato recipe, try my recipe for Crispy Spicy Roasted Potatoes.

4 ingredient vegan potato salad

Here are the great ingredients in these every-so-simple 4 ingredient potato salad:

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutritious sister, regular old potatoes can be just what the doctor ordered.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… The mayonnaise I love for this recipe is made from aquafaba (chickpeas).

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

Sea salt contains magnesium, calcium, potassium, zinc, iron, and iodine — all minerals that are necessary for a healthy body. Himalayan sea salt is good for your bones, sleep, libido, muscles, and heart. Be aware, sea salt is not the same thing as traditional table salt…

4 ingredient vegan potato salad

4 Ingredient Vegan Potato Salad
Author: 
Recipe type: potatoes, side dish, salad, simple
Cuisine: American, traditional
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is the easiest, most delicious side dish ever! You need to make this... and it keeps well in the refrigerator for days!
Ingredients
  • 1-1/2 lb small red potatoes, unpeeled, quartered or cut into 1-inch pieces if potatoes are large
  • ½ of a red onion, minced
  • 3- to 4- Tbs vegan mayonnaise (I used this one)
  • ½ tsp dried dill or 2 tsp fresh dill, minced
  • sea salt, to taste
Instructions
  1. Boil the potatoes just until they are tender; do not overcook them!
  2. Drain and rinse under cold water.
  3. In a large bowl, gently toss the potatoes with the onion, mayonnaise, dill, and salt.
  4. Serve alongside everything and enjoy!

4 ingredient vegan potato salad

Chopped Broccoli Salad

This chopped broccoli salad is delicious, can be customized with your favorite ingredients, and can be made in advance!

chopped broccoli salad

Almost every time I buy broccoli I end up roasting it in the oven until it is nice and charred — burnt broccoli is awesome! Now that I’ve said that, this chopped broccoli salad has nothing in common with burnt broccoli… but it’s my new favorite side dish.

So, while I was making this recipe, I kept thinking to myself that if there’s no burned edges and blackened stalks, how good could it be? Well, let me tell you, it’s excellent. What this chopped broccoli salad does have is lots of fruit, nuts, and seeds. And a delicious creamy dressing. This is so good, you have to try it instead of cole slaw or potato salad the next time you need a quick side dish.

I even chopped up some Chinese herbs and tossed that into the mix. So, if you are a newbie with the herbs, this is a great recipe to start with…

I served a big bowl of it alongside some roasted salmon the other night for dinner. The next day we ate it with some chicken. I still have a bit left in my fridge and I’m going to dive in with a spoon and finish it off as soon as I’m done writing this post!

For another delicious idea for broccoli, check out my recipe for Creamy Broccoli And Mushroom Casserole.

chopped broccoli salad

This recipe has a bunch of healing ingredients:

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Cherries are one of the best foods to combat many types of arthritis and joint pain. Also, because cherries help improve circulation, they can be helpful for post-stroke patients. In Chinese medicine, we also believe that cherries help to maintain the body’s “essence” or life-force. I always keep a bottle of organic black cherry juice in the fridge and I often drink a few ounces before bedtime or put a little in my smoothies. I also keep bags of frozen cherries in the freezer. And when fresh cherries are in season, you can always find a big bowl in my kitchen. This recipe uses tart dried cherries — I love them and use them as a substitute for raisins in many recipes.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation.

Long Yan Rou (Longan Fruit) is a Chinese herb that can be found in many Asian markets. They are small, like berries and have a delicious and slightly smoky and sweet flavor. This wonderful herb is great for insomnia, heart palpitations, and memory.

Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes.

Raw apple cider vinegar is one of the most amazing ingredients available today. My husband and I really do take a big spoon of it every day along with our other supplements. It helps you maintain a healthy alkaline level in your body, detoxifies the liver, and is good for your heart. This vinegar helps intestinal function, much the way probiotics do. It also acts as an antacid and can help break down mucous in the body.

chopped broccoli salad

Chopped Broccoli Salad
Author: 
Recipe type: salad, vegetables,
Cuisine: raw, vegetarian
Prep time: 
Total time: 
Serves: 4-6
 
This is the perfect side-dish. The broccoli is chopped and combined with delicious and healthy fruit, nuts, and seeds. It's so easy and it's so much better than traditional cole slaw or potato salad!
Ingredients
  • 1 head broccoli, florets placed in food processor and chopped (stems saved for another use)
  • 2 scallions, sliced
  • ⅓ cup unsweetened dried tart cherries
  • ¼ cup raw almonds, chopped
  • ¼ cup Long Yan Rou (Longan Fruit), chopped (this is an optional Chinese herb)
  • 2 Tbs raw sunflower seeds (here are some organic ones)
  • 3 Tbs of a healthy mayonnaise (I love this one)
  • 2 tsp raw apple cider vinegar (this is the one I buy)
  • 1 Tbs coconut sugar (here's a good one)
Instructions
  1. In a large bowl, mix together the chopped broccoli, scallions, cherries, almonds, Long Yan Rou (if using), and the sunflower seeds.
  2. In a small bowl, whisk together the mayonnaise, vinegar, and coconut sugar.
  3. Add the dressing to the broccoli mixture, stirring well, until combined.
  4. Enjoy!

chopped broccoli salad

Saucy Peach Chicken

This saucy peach chicken is made with peach preserves so you can make it even when fresh peaches are not available!

saucy peach chicken

Are you like me in that even though you are an adult, you still go through “phases”? I remember when my kids were young, I would hope that so many behaviors were “just a phase”. Well, now I’m a lot older and I hope a lot wiser, but I still go through phases.

Thankfully a lot of my phases are centered around my cooking and my eating, so nothing too bad can happen. Unless of course it’s a really fattening phase…

The phase I seem to be in now is a cooking with fruit phase. I don’t know what it is, and I didn’t even recognize that I was doing it until recently, but every recipe I’m cooking lately has fruit in it. I’ve been using all versions — fresh, frozen, jarred… I’m Stacey and I’m addicted to fruit.

Also a few months ago, everything I was making was vegan. Now, I’m in a chicken mood. I stopped trying to figure out why these food moods come and go, and I just assume that my body craves what it needs so I just go with it!

The last recipe I posted was a recipe for orange chicken that used the whole entire orange — rind and all — it’s so good: Orange Peel Chicken.

Today’s recipe uses fruit in a whole different way. There’s no fresh fruit in this recipe, but there’s a whole jar of amazing peach preserves in it. I got the idea for this saucy peach chicken recipe when I was reading one of my favorite food blogs: Half Baked Harvest. The sauce for this chicken is a fruity combination of the preserves mixed with the healthy equivalent of a Russian dressing. This is awesome and simple and so amazing, you have to try it!

saucy peach chicken

I just love when a recipe tastes decadent but really is good for you:

Peaches moisten the body; they can alleviate a dry cough, help with dry mouth, and can be good if you are experiencing constipation. In Chinese medicine, we have an herb that is made from the peach kernel (Tao Ren). This herb is great for constipation and some menstrual problems. Isn’t it great when something so delicious is also so healthy?

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Chili powder is rich in vitamins A and C and also in essential minerals. Spicy pepper is one of the most nutritious spices available. Consuming small amounts gives you a great source of potassium, iron, zinc, magnesium and selenium. Spicy peppers have also been shown to ease the pain of some types of arthritis and muscle soreness.

Raw apple cider vinegar is one of the most amazing ingredients available today. My husband and I really do take a big spoon of it every day along with our other supplements. It helps you maintain a healthy alkaline level in your body, detoxifies the liver, and is good for your heart. This vinegar helps intestinal function, much the way probiotics do. It also acts as an antacid and can help break down mucous in the body. In this recipe I only used a teaspoon of it, but I really think it would be could with a lot more. The next time I make this, I will keep adding the apple cider vinegar by the 1/2-tsp to see how much I can add and still have it taste so amazing!

saucy peach chicken

 

Saucy Peach Chicken
Author: 
Recipe type: chicken, poultry, main course, simple
Cuisine: recipe inspired by: Half Baked Harvest
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The sauce for this chicken is so delicious, you will want to make it time and time again... and it's healthy!
Ingredients
Instructions
  1. Preheat your oven to 400°F convection setting or 425°F regular bake setting.
  2. Grease a 9x13 baking dish with coconut oil.
  3. Season the chicken with salt and pepper and arrange it in a single layer in the baking dish.
  4. In a large bowl, whisk together the remaining ingredients and pour them over the chicken.
  5. Bake until the chicken is cooked through and starting to get a few brown patches on the top. (Mine took 35 minutes on the convection setting.)
  6. Enjoy!

saucy peach chicken

Chicken Dijonnaise

Chicken dijonnaise reminds me of my childhood — I think you’ll find it as comforting as I do!

chicken dijonnaise

I remember making Chicken Dijonnaise before I knew how to really cook. I used to make it because it was easy. And edible. But it never tasted like this chicken dijonnaise recipe! I wish I could give it to you now to taste it because my words won’t do it justice. It’s that good!

I made this a few weeks ago because I was having a little deja vu moment that took me back many many years. And, I had a package of organic chicken thighs in my fridge that needed to be cooked. And, I really, really love mayonnaise. And, I have a jar of healthy mayonnaise that I love in my fridge. And, I was feeling a bit hangry and I had to eat very soon or I would turn into Marcia Brady in that Snickers commercial.

So, here’s my much-better-than-years-ago chicken dijonnaise recipe.

It’s creamy, and tangy and a little charred and pretty and healthy. Don’t let the hangries get you — make this now!

If you’re in a spicy mood, here’s another of my favorite chicken thigh recipes.

chicken dijonnaise

Here’s some reasons why this amazing recipe is good for you:

Chicken is a healthy protein that gives you energy, lessens the pain of some types of arthritis, and boosts your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. And, whenever possible, buy organic chicken!

Mustard is rich in calcium, potassium, selenium and phosphorous. It’s recommended for people battling cancer because of its high phytonutrient content. People with psoriasis and some other skin issues can also benefit from mustard’s nutritional breakdown.

Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. Lemon peels contain calcium, potassium and vitamin C If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. I always try to use the lemon peels when I’m squeezing lemon juice for a recipe. If you don’t have a good microplane or grater, it’s a good investment so you can easily grate the peels onto your dishes to make them even healthier and taste so much brighter.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

chicken dijonnaise

Chicken Dijonnaise
Author: 
Recipe type: chicken
Cuisine: recipe inspired by: The Crepes Of Wrath
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple, healthy, and so delicious... you really need to make this one!
Ingredients
  • 8 boneless chicken thighs (preferably organic)
  • 3 Tbs Dijon mustard
  • 2 Tbs mayonnaise (I like this one)
  • ¾ tsp turmeric
  • 3 Tbs extra-virgin olive oil
  • juice and grated rind of one large lemon
  • sea salt and black pepper to taste
  • 1 tsp dried minced onion flakes
Instructions
  1. Place all of the ingredients, except the grated lemon rind, in a zip-top bag or a shallow baking dish. Mush it around until the chicken is well coated.
  2. Place the bag in the fridge to marinate for as long as is convenient. I've marinated mine anywhere from 20-minutes to overnight and each time it was great!
  3. Preheat the oven to 425°F convection setting or 450°F bake setting.
  4. Place a rack on top of a baking sheet.
  5. Place the chicken pieces, covered in the marinade, on top of the rack, making sure they are not touching each other.
  6. Bake 30 minutes or until the chicken is cooked through and has some dark brown patches on it.
  7. Grate the lemon rind on top of the chicken.
  8. Serve and enjoy!

chicken dijonnaise

 

Stuffed Sweet Potatoes

Stuffed sweet potatoes are a great go-to last minute dinner — stuff them with whatever makes you happy!

Stuffed Butternut Squast (lr edit)-0126

I was in the kitchen and I had no clue what to make for dinner. It’s not that I didn’t have any ideas, it’s that I was feeling kind of lazy (OK, more than kind of lazy) and I didn’t want to go to the market. But, as I was looking around, I really felt that everything I was in the mood for required an outing, which required more energy than I was willing to put forth.

I had a few sweet potatoes left over from Thanksgiving. And these were no ordinary sweet potatoes. These tubers were almost as big as my head. I mean, obscenely huge. It was time to get them off of my counter (I mean, they were taking up so much room and I needed the space…), so I poked them with holes and roasted them in the oven. For a long time. They were so big that it took about an hour and a half for them to be done!

While they were cooking, I had a lot of time to create a stuffing.  I’ll admit that some my incentive came from my desire to forage within the confines of my kitchen so I could avoid having to put my coat on to go outside… And, let me tell you, this recipe is a keeper. Butternut squash, tomatoes, sage, pomegranate seeds, avocado, jalapeños… sooooooooo good!

Feel free to use creative license with this recipe. Use whatever you have in your fridge. I finished mine off with a drizzle of spicy sriracha mayonnaise… this, I highly recommend…

Butternut squash tomatoes sage on tray (lr edit)-0094

These stuffed sweet potatoes are delicious and good for you…there are some really amazing ingredients:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence.

Jalapenos contain capsaicin which has anti-bacterial, anti-carcinogenic and anti-diabetic properties. They are also rich in vitamins A, C and E. In Chinese medicine, we know that eating bitter and spicy foods can keep the body warm in the winter and can help get rid of an infection. Spicy foods can also help tremendously with certain types of arthritis and can benefit heart function.

Stuffed Sweet Potato (white background)-0149

 

Stuffed Sweet Potatoes With Butternut Squash, Avocado, And Jalapeños
Author: 
Recipe type: Stuffed Sweet Potatoes, main course
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: serves 2
 
These sweet potatoes are stuffed with butternut squash, avocado, tomatoes, jalapeños, and pomegranate seeds... they make for an awesome simple and healthy vegetarian meal.
Ingredients
  • 1 large sweet potato
  • 1 lb cubed butternut squash
  • 1 pint grape tomatoes
  • 7 fresh sage leaves
  • 1 tsp extra-virgin olive oil
  • sea salt
  • 1 jalapeno pepper, sliced
  • ½ of an avocado, diced
  • 14 cup pomegranate seeds
  • ¼ cup mayonnaise
  • 1 tsp sriracha
Instructions
  1. Preheat the oven to 400 degrees.
  2. Prick the sweet potato all over with a fork and roast it in the oven until it's done (my sweet potato was so huge that it took 1-1/2 hours in the oven!)
  3. Place the squash, tomatoes, and sage on a baking tray. Drizzle with oil and sprinkle with salt. Toss to combine and spread out in a single layer.
  4. Place this tray in the oven and roast until the squash is tender and the tomatoes start to caramelize, about 35 minutes (depending on the size of your squash cubes).
  5. Make the sriracha mayo by mixing together the mayo and sriracha in a small bowl.
  6. When the potatoes are done, remove them from the oven, scoop out a little of the insides if you like, then fill or top with the squash tomato mixture, the avocado, jalapeños, and pomegranate seeds.
  7. Drizzle with the spicy mayo.
  8. Enjoy!