Recipe Image
Servings:
2
Stuffed Sweet Potatoes With Okra
Stuffed Sweet Potatoes loaded with Okra, Eggplant, Corn, Peppers and Feta Cheese!
Total Time
1hr
5.0
2 Ratings
Author: Lemons and Basil
Servings:
2
Ingredients
•
2
Medium
Sweet Potatoes
•
2
ears
Corn
•
2
cups
Eggplants
, chopped
•
1
Poblano Pepper
, finely diced
•
1
cup
Okra
, roasted
•
2
cloves
Garlic
, minced
•
4
Tbsp
Unsweetened Vanilla Almond Milk
•
2
Tbsp
Fat Free Feta Cheese
, crumbled
•
as needed
Coconut Oil Cooking Spray
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
If time permits, bake
Sweet Potatoes (2)
in oven for 30-40 minutes. For limited time, bake sweet potatoes in microwave.
3.
Chop
Okra (1 cup)
into small pieces, spray the pan lightly with
Coconut Oil Cooking Spray (as needed)
, add
Salt (to taste)
and
Ground Black Pepper (to taste)
, and roast in oven for approximately 15-20 minutes or until cooked/crispy.
4.
Add
Poblano Pepper (1)
,
Garlic (2 cloves)
, and
Corn (2 ears)
to pan on the cooktop and saute until corn begins to brown. Set aside in a large bowl.
5.
Add
Eggplants (2 cups)
to same pan and cook until soft.
6.
Cut top section of baked skin off sweet potatoes and scrape out cooked flesh.
7.
In a separate small bowl, mash cooked sweet potato flesh with a fork and add
Unsweetened Vanilla Almond Milk (4 Tbsp)
. Stir until well combined.
8.
Combine cooked vegetables in a large bowl.
9.
Add sweet potato mash and stir until mixed.
10.
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
CALORIES
279
FAT
1.6 g
PROTEIN
10.4 g
CARBS
62.4 g
