Fully Loaded Baked Sweet Potato

I filled this with rosemary and garlic seasoned mushrooms, spinach, tempeh, quinoa and sundried tomatos and topped it with a clean Greek yogurt tzatziki and chives. It was delicious! High in protein, low in fats, and high in carbs so it’s great for pre-workout.

Ingredients (for two):

• 2 sweet potatos

• 21g baby spinach

• 7g sliced white mushrooms

• 4 sundried tomato slices

• 3 slices of tempeh

• 2 tsp extra virgin olive oil

• 50g cooked quinoa

• 1 tsp rosemary

• 1 tsp garlic powder

• Optional: Chives

For the Tzatiki

• 2 tbsp plain fat-free greek yogurt

• ½ tsp garlic powder

• ½ tsp dill seasoning

Directions:

1. Preheat the oven to 375

2. Put your sweet potatoes on a plate and slice down the middle of each one, then microwave for 3 minutes

3. Remove from microwave and let it cool before handling it

4. Prepare your veggies and slice them up into small bits

5. Carve out your sweet potatoes and use a spoon to scoop out the insides

6. In a bowl, mix all the veggies (including sweet potato insides) with 1 tsp olive oil, and your seasonings

7. Fill your sweet potato skins with the filling

8. Drizzle each with ½ tsp olive oil

9. On a sprayed baking sheet, place the sweet potatoes and bake for 15 minutes

For the Tzatizki:

Mix 2 tbsp plain fat free greek yogurt with ½ tsp dill seasoning and ½ tsp garlic powder

#Entrees