5 Healthy Recipes for The Young Professional // Recipe 5

Sweet Potatoes - I definitely should have added them to the list of things that will bring about world peace. 

Who doesn't love the sweet deliciousness of a beautifully roasted sweet potato? (That's a rhetorical question for all you anti-sweet potato people). 

I'm not going to say we saved the best recipe for last - but I will say that you have earned every single bite of this scrumptious meal after making your way through the entire 5 day Healthy Recipe series!

A Healthy THANK YOU to Victoria Sgro, the lovely mastermind behind each and every one of these delicious recipes! You are truly a lovely soul, and it has been the most simple pleasure cooking along with you over the last 5 days. 

If you want to read even more delicious recipes, don't forget to check out www.ahintofgarlic.com and subscribe to get first dibs on even more tasty recipes! 

Until next time <3

Kale, Sun Dried Tomato, Goat Cheese & Bacon
Stuffed Sweet Potatoes (serves 2)
by Victoria Sgro

INGREDIENTS:
2 small sweet potatoes (single serving size)
2 slices of bacon, cooked until crispy
1 clove of garlic, minced
1 ounce of goat cheese
2 cups of kale
4 ounces of sun dried tomatoes (packed in oil)
 
INSTRUCTIONS:

1. This meal takes more prep than the others, but I promise it’s worth it! Once your potatoes are baked, it only takes a few minutes to throw together. And you’ll feel like a professional chef!
2. Wash your sweet potatoes. Using a knife (carefully) stab each potato about 12 times all around. Place on a lined baking sheet and bake at 400 degrees for about 45 minutes, or until tender. Slice them down the center and allow to cool while you prepare the filling.
3. Wash and dry your kale. Remove any stalks or stems and roughly chop into bite-sized pieces. Remove your sun-dried tomatoes from the oil and finely chop.
4. Drizzle a tablespoon or so of the oil from the jar of sun dried tomatos in a pan over medium heat. Place your kale, sundried tomatoes, and minced garlic in the pan and sauté until the kale has wilted down and the garlic is fragrant.
5. Brush each sweet potato with some of the oil from the jar of sun-dried tomatoes and sprinkle with salt and pepper. Fill each potato with half of the kale mixture. Top each with ½ an ounce of crumbled goat cheese and a piece of crumbled bacon. SO. GOOD.

 
MAKE IT LUNCH:

1. Wrap your potato in aluminum foil if you’re bringing it with you for lunch. Re-heat in the toaster oven or microwave before eating!
2. Pack your gourmet sweet potato for lunch with a side of veggies and hummus. This cold and crunchy snack will be a nice compliment to your warm, creamy sweet potato!

 
KEEP IT SIMPLE:

1. Grab a bag of kale from the grocery store that has already been rinsed and chopped. Just be sure to remove any stalks before cooking!
2. Have fun with your food and try new things. Healthy eating is easier when you’re enjoying what you eat!