Stuffed Sweet Potato

Gluten Free
by Nutrition Factors

Nutrition Factors

Prep Time: 60minutes
159 Calories
Serves 4
9g of Fat
3g of Protein
20g of Carbs
This stuffed baked sweet potato packed with arugula, olives, and guacamole is a perfect, vegan fall meal

INGREDIENTS

Serves
4


DIRECTIONS

Preheat oven to 400

Wash sweet potatoes. Pierce sweet potato skin with a fork a couple of times on different sides, around the whole sweet potato. Line a baking sheet with foil and place the sweet potatoes towards the middle of the pan with some space between each of potatoes

Place in oven and bake for 45 minutes to an hour, until easily sliced into

While baking wash arugula and sprouts. Slice a handful of green olives in half. Cut avocado in half, remove the seed, scoop out the ripe avocado flesh and mash with a fork. Cut a rinsed lemon in half then slice that half into wedges to squeeze over your tasty fall dish

When your sweet potatoes are soft and cooked slice them down the middle and stuff with the ingredients you've prepared. Place a cup of arugula in each sweet potato, place a dollop of mashed avocado in the center, sprinkle with sprouts, olives, the finish with a squeeze of lemon

 


Nutrition Facts
Serving Size
1/4 of recipe yield
Amount Per Serving
Calories
159
Calories from Fat
80
% Daily Values*
Total Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat g
Cholesterol
0
mg
0
%
Potassium
563
mg
16
%
Sodium
139
mg
6
%
Total Carbohydrate
20
g
7
%
Dietary Fiber
6
g
25
%
Sugars
4
g
Protein
3
g
6
%
Vitamin A
192
%
Vitamin C
16
%
Calcium
6
%
Iron
8
%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrition Facts Data referenced from USDA SR-21.
Calories
2,000
2,500
Total Fat
Less than
65g
80g
Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2400mg
2400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g