In Fitness Food

"College Girl Recipe: Vegan Loaded Sweet Potatoes"

Hello everyone! So a couple nights ago, after a looong day of running from work to class, and then to rowing practice, I was super hungry. I wanted something really good but at the same time kinda easy; I mean, I looove cooking but I was getting hangry. So, I went for this recipe, which took a lot more time (1 hour) that I "unrealistically" expected (10 seconds). I know... Totally unrealistic, but that's me :)

On another note, lately, I had been thinking of going back to vegan. I tried plant based veganism junior and senior year of high school, aka 3 years ago, and omg I loved it! All those pretty nice creams and buddha bowls yummy. I eventually had to stop when I moved to college because the dinning hall was not as vegan friendly as you would think. But know that I live in an apartment and I can cook for myself, nothing can stop me.Well except for popcorn... omg I love butter popcorn sooo much + I bought a little too many (15) the last time I went grocery shopping. Note to myself: get (delicious) vegan popcorn on the next grocery trip. 

Daaamn, look at that guac!

Going back to the sweet potatoes, if you read my previous post you know I am trying to get fit(ter) because rowiiing. So, I wanted to cook something that was not only delicious, but at the same time healthy and nutritious. So, as all the great recipes are made, I open the fridge and start looking for random ingredients. Little by little, and with a little inspiration from my food pinterest board, more specifically Kara Lydon recipe, I created this marvelous/super healthy/new favorite meal.

2 sweet potatoes
1 bunch of kale (like a lot)
1 can of cuban beans
1/4 avocado
1/2 tomato
1/4 red onion
3 cloves of garlic
A little olive oil
Green salsa, salt, lemon juice, cilantro, and pepper to taste

1. Preheat oven to 400 degrees.
2. Poke (many) holes, on the sweet potatoes, using a fork. Place them on a baking sheet and inside the oven. Let them cook for around an hour.
3. On a pan, heat olive oil. Add minced garlic and diced onions and cook for a little. Cut the bunch of kale and throw it on the pan. Add some water and cover for 5 minutes. Cook, while tossing occasionally, until the kale has a nice texture.
4. Add the drained beans on the pan and stir for a while on low. Add salt and pepper as desired.
6. Peel the avocado and dice the onion and the tomato.
7. Put all three ingredients in a bowl and smash it for the guacamole. Add lemon juice, salt, pepper, and green salsa to taste.
8. Take the sweet potatoes out of the oven and cut them in half.
9. Top with black beans, kale, and guac. If desired, add some cilantro leaves for extra flavor.
10. Enjoy!

I swear this was way too good! Taking into account it was the first time ever making this, it was way more delicious than I ever expected. And, if you are like me and you love to mash the sweet potatoes and kinda mix it all, it ends up looking like an (ugly) buddha bowl. Yummy!

Don't forget to pin it :)


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