Southwestern Stuffed Sweet Potatoes are an easy and healthy vegetarian dinner idea!
Last weekend on Instagram I asked my followers what at-home workouts they would recommend to me. While I typically go to the YMCA for my workouts, I’ve been somewhat avoiding it lately with the flu being so bad. It’s also been tough (and time consuming) to actually get to the Y with the two boys between preschool, naps, and winter in general.
I’ve tried a few home workouts here and there but nothing really has made me feel like I got a butt-kicking workout y’know?
Luckily, I got some GREAT recommendations, and I had the most comments on an Instagram story EVER – people like their home workouts apparently! By far, the most popular was Beach Body on Demand. I had a feeling that would be the case and it solidified my hunch that it would be a great investment (which, p.s. it’s actually super cheap!). I also love that I have a bunch of other ideas to check out as well!
There were also a bunch of other recommendations that I’m excited to check out, so I figured I’d ask you guys here too. Help a mama out and comment below on what your favorite at-home workout is!!
I am, after all, delivering this super delicious, vegetarian recipe to you today! These Southwestern Stuffed Sweet Potatoes are, coincidentally, the perfect meal to refuel after a workout. They’re a great balance of fat, protein, and carbs, which I hear are essential for recovering from a butt kicking.
Along with being vegetarian, these can also be made vegan and lactose free with GO VEGGIE Cheddar Shreds. I pretty much always have a package in our fridge to make weekday meals a little healthier, as it is lower in calories and saturated fat, and high in protein. Oh and it’s gluten free if you’re wondering!
The only thing about this recipe that takes some time is cooking the sweet potatoes. I give directions for doing it in the oven, but you could certainly cook them in the microwave as well! While the sweet potatoes are baking you just sauté up a bunch of southwestern flavors. This mixture gets combined with mashed sweet potatoes and cheese, and then stuffed right back in the sweet potato skins!
I liked topping ours with diced avocado and green onions, but you could also add more cheese and even sour cream/plain Greek yogurt if you’re not dairy/lactose-free. Also – these re-heat really well in the microwave, making them great to make ahead for lunches. Lunch or dinner – these are super delish!
Okay, that’s it for me today – have a great Monday!
This post was sponsored by GO VEGGIE as part of a longterm partnership, but all opinions and recipe are my own!