Stuffed Sweet Potatoes loaded with Okra, Eggplant, Corn, Peppers and Feta Cheese!
Author: Lemons and Basil
, finely diced
Unsweetened Vanilla Almond Milk
Fat Free Feta Cheese
Coconut Oil Cooking Spray
Ground Black Pepper
Preheat oven to 350 degrees F (180 degrees C).
If time permits, bake
Sweet Potatoes (2)
in oven for 30-40 minutes. For limited time, bake sweet potatoes in microwave.
Okra (1 cup)
into small pieces, spray the pan lightly with
Coconut Oil Cooking Spray (as needed)
Salt (to taste)
Ground Black Pepper (to taste)
, and roast in oven for approximately 15-20 minutes or until cooked/crispy.
Poblano Pepper (1)
Garlic (2 cloves)
Corn (2 ears)
to pan on the cooktop and saute until corn begins to brown. Set aside in a large bowl.
Eggplants (2 cups)
to same pan and cook until soft.
Cut top section of baked skin off sweet potatoes and scrape out cooked flesh.
In a separate small bowl, mash cooked sweet potato flesh with a fork and add
Unsweetened Vanilla Almond Milk (1/4 cup)
. Stir until well combined.
Combine cooked vegetables in a large bowl.
Add sweet potato mash and stir until mixed.
Dish out sweet potato and veggie mixture into two prepared skins, top with
Fat Free Feta Cheese (2 Tbsp)
, and bake in the oven for additional 5 minutes. Serve immediately!
Nutrition Per Serving
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