Vegetable Stuffed Sweet Potatoes with Cauliflower “Cheese” Sauce

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So it’s dinner time and you’re just not in the mood for an eternity in the kitchen. I know exactly how you feel and on those days I wanna whip up something real fast but still keep it clean and healthy. Vegetable Stuffed Sweet Potatoes always save the day!

First off, let me note that Jamaican or Caribbean sweet potatoes are a different variety from the North American ones. The major differences are the texture and colour. Our Jamaican variety is firm when baked and even boiled and the colour ranges from an off whitish hue to ones with dark purplish stands running through. Some are sweeter than others but all are yummy so feel free to use whichever sweet potato you like!

The best part about this recipe is the freedom you have to stuff it with whatever veges you’re into. The adventurous home cook or foodie will have fun stuffing this with different vege combos and there’s just no way you can go wrong with the flavour of sweet potatoes and some good veges.

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I stuffed these with carrots, beets, tomato, apple, zucchini, kale and sweet peppers (bell peppers). My sweet peppers aren’t perfect but they were picked fresh from my grandmother’s and they’ve got little spots of imperfection where small worms were snacking. Sometimes you have to share if you want organic (haha).

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I topped all that with a cauliflower “cheese” that I made by simple roasting some cauliflower florets and blending them till smooth with a bit of nut milk. Mmm mmm, so good!

All my veges got a quick saute in a pan, just to soften them up but not so much that they weren’t still a bit crisp (my mom loves veges with crunch). I started with onion, carrots and apple to ‘season’ the pan, as I call it. Then I added the rest of veges in batches.

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By the way, I also added some leftover quinoa I had in the refrigerator so you can add it or not… As I said before, this stuff isn’t affordable to most Jamaicans so no pressure.

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It all looked like a tasty salad after I was done and I had to keep myself from chowing down on it by itself.

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I baked my potatoes from earlier on so once I cooked my veges and got my ‘cheese’ sauce ready, I fired up the oven to get it nicely preheat, cut the potatoes in half and scooped out some of the middle. I always keep the middles for potato croquettes or a quick mashed sweet potato. I stuff the potatoes with the veges and add the ‘cheese’ on top; you can add a little ‘cheese’…

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Or a lot.

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It all gets sprinkled with breadcrumbs which is optional and into the broiler section of the oven it goes to get brown and crisp on top. If you have leftover baked sweet potatoes from the day before, you’re gonna want to pop them in the oven for a bit after you scoop out the middle.

This recipe is all about clean and simple flavours. It’s low low in fat and high high in vitamins and nutrients; little oil and tons of veges. And man oh man is it tasty!

Try it out tonight! Click here to get the recipe.

I hope you shine today!heart

 

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