Thanks to Wild Garden for teaming up on this post! All opinions are my own.
It’s the most wonderful time of the year, isn’t it? Well… except for maybe the cold weather and unpredictable temperatures. I hate when I leave in the morning in my big puffy winter jacket and by the time I get on the train, I’m so hot and miserable from being squished between two strangers and from sitting in a subway car that hasn’t figured out how to actually be set to a comfortable degree. Then I have to sit there, hoping that I don’t start sweating too much, and trying to make a game plan for how to take off my scarf and bajillion other layers without elbowing the face of the person next to me.
Anyway, besides all that, I love this time of year. Thanksgiving is by far my favorite holiday and for many others, the December holiday festivities are the best thing. But in the midst of all this celebrating, life can get a bit chaotic. Our budgets oftentimes go to the wayside along with our healthy eating habits. But have no fear – I’ve got the perfect quick dinner to combat both struggles!
This time of year is full of great grocery deals. The grocery stores are fighting over your business by offering free turkeys and BOGO hams. The bakeries have loads of fresh buns for $.99. This is the perfect time to stock up on spices because the stores are practically giving them away with their rock bottom sale prices. And you can also find tons of fresh produce for super cheap. Case in point: sweet potatoes.
In general, I always have sweet potatoes on hand because they are super versatile and last forever (okay, maybe not forever, but for at least a month). Just this past week, I bought 3 pound of sweet potatoes on sale for $1.49 – that’s just $.50 a pound! So now I have all of these sweet potatoes sitting in my kitchen and you know what? I’m not even mad about it. Especially when times are hectic, these little orange beauties can be a lifesaver.
Now it’s almost Thanksgiving and you’re so in over your head with menu planning that you’ve forgotten to buy groceries for the rest of the week. Or you’re preparing Christmas brunch and realize you’ve forgotten the other 2 meals you’ll need to make that day. Don’t worry, just pull out some of those sweet potatoes and stuff them with whatever you’ve got on hand. Lunch will be on the table in 15 minutes! Here’s a look at some of my favorite toppings for Stuffed Sweet Potatoes featuring Wild Garden couscous for some added protein.
- 2 large sweet potatoes
- 1 bag Wild Garden couscous
- 1/2 roma tomato
- 1/4 bell pepper
- 1/4 red onion
- 1 small handful spinach
- 1 tbsp butter
- salt and pepper, to taste
- 1/4 cup freshly grated cheese
- Wrap each sweet potato in a paper towel and microwave on high for 8-10 minutes, or until easily pierced with a fork.
- While sweet potatoes are cooking, chop vegetables.
- Once finished, remove sweet potatoes from the microwave and cut an "x" in the top.
- While potatoes cool, microwave couscous according to directions.
- Once cool enough to handle, carefully peel back top layer of potato skin, scoop out insides, and place in a bowl.
- Mix together potato insides, couscous, vegetables, butter, salt and pepper.
- Stuff the mixture into the sweet potato skins.
- Top with extra veggies and grated cheese.
- sour cream, feta cheese, avocado, basil, arugula, quinoa, black beans, chicken