Recipe & Food Styling by Michelle Rabin | Photo by Paul Buceta
Sweet potatoes are the jackpot when it comes to fit foods. With slow-digesting carbohydrates, tons of fiber, off-the-chart levels of vitamins C and A, and satisfying flavor, they may just be an active woman’s perfect food. Not just an epic side dish, sweet potatoes can be a great base for a quick lunch. Top them with any combo of lean proteins and veggies and you’ve got a complete meal that will get you over the 3 p.m. slump and fire you up for your workouts. Try this burrito-inspired stuffed sweet potato as a go-to weekly lunch option.
Tex-Mex Stuffed Sweet Potato
Prep Time: 10 Minutes • Total Time: 1 Hour 40 Minutes • Makes 2 servings
• 2 sweet potatoes
• 2 small boneless, skinless chicken breasts
• Salt and pepper to taste
• 5 tsp olive oil, divided
• 2 vine-ripened tomatoes, diced
• ¼ cup white onion, diced
• ½ jalapeño, seeds removed and finely diced
• ½ cup cilantro, roughly chopped
• ⅓ cup canned black beans, drained and rinsed
• Zest and juice of 1 lime
• ¼ cup plain Greek yogurt
1. Preheat oven to 375°F. Place potatoes on a baking sheet lined with parchment. Bake until skin is crisp and flesh is very tender, about 90 minutes.
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2. Meanwhile, brush half the olive oil on chicken breasts and season with salt and pepper.
3. Place chicken breasts on baking tray in oven 25 minutes before sweet potatoes are done. Roast until cooked through.
4. Remove chicken and potatoes and allow to cool.
5. Meanwhile, mix tomato, onion, jalapeño, and cilantro in a bowl. Stir remaining olive oil and add in lime juice. Season with salt.
6. In a small bowl, mix yogurt with lime zest.
7. Shred cooled chicken using a fork.
8. Divide sweet potatoes between two plates. Cut them open lengthwise, and face flesh-side up.
9. Pile shredded chicken over potato halves, then sprinkle with beans.
10. Spoon salsa over, then top with a dollop of lime yogurt.