LOADED SWEET POTATOES

Loaded sweet potatoes sound like the ultimate, indulgent comfort food. Usually piled high with ingredients like sour cream, bacon, and cheese, they may taste good, but it’s better for our health to have a clean version. We’ve chosen sweet potatoes as the base for this vegan version, and with spice-rich veggies, heart-healthy oil, and garlic you’ll get just as much flavor without the food coma.

LOADED SWEET POTATOES

Ingredients:

4 sweet potatoes
4 tablespoons avocado oil, divided
2-3 cloves garlic
16 ounces crimini mushrooms
3 large handfuls spinach
1/2 medium red onion
2 handfuls microgreens
1 lemon, juiced
1/2 teaspoon paprika
Salt, pepper, and cayenne to taste

Directions:

Step 1: Preheat oven to 400. Wash and dry sweet potatoes thoroughly. Pierce each potato a few times with a fork and lightly coat with one tablespoon olive oil. Place potatoes directly on oven rack, with a pan below to catch any drippings. Bake for 45-60 minutes, or until easily pierced with a knife. While potatoes are cooking, prepare vegetables. Mince garlic. Slice mushrooms in half. Dice onion. Slice and juice lemon.

Step 2: Add remaining 3 tablespoons of olive oil to pan over medium heat. Add mushrooms, salt, pepper, cayenne, and paprika. Cook, stirring regularly, until starting to lightly brown (about 5 minutes). Lower heat, add garlic and lemon juice, and cook for another 3-5 minutes, or until mushrooms are fragrant and soft. Stir in spinach, cover, and remove from heat. Set aside.

Step 3: When sweet potatoes are cooked through and slightly cooled, slice a line across each potato lengthwise. Slightly mash flesh with a fork.

Step 4: Top with mushroom and spinach mixture, red onion, and microgreens and serve immediately.

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