Stuffed Sweet Potato

This plate has acquired a more necessary title of, "Veggie Heaven". Not only is it extremely simple, but this recipe will have even your carnivorous friends craving more. Like most recipes, this one started out as a, "what do I have left in my fridge" kind of moment, and evolved into something so mind-bogglingly delicious. 

What you'll need:

Sweet potato

Zucchini

Eggplant

Mushrooms

Onions

Parsley

Tomato Sauce

Tahini

Arugula

Get your oven going to 400°F. Cut your sweet potato in half (the long way), and add any seasoning to your liking. For this dish, I used salt, pepper, EVOO, and chipotle chili flakes. Place the orange sides face down on a slightly greased baking sheet, and bake for about 20 minutes. During the cook time, grill your filler veggies (zucchini, eggplant, mushroom, and onion). If you don't have access to a grill or grill pan, quarter your veggies and lightly sauté them in a large skillet. I use a minimal amount of oil when sautéing to maintain nutritional integrity. Once your veggies are cooked 3/4 of the way, add in your sauce and mix all together. Lay a small bed of arugula on a dish to prepare for the sweet potato. Once the potatoes are cooked, take them out of the oven, and carefully scoop out the center to your other veggies (so nothing goes to waste!). Place your veggie mixture in the sweet potatoes, and plate them on the arugula. Dress with tahini, fresh parsley, et voila!  

Alyssa D'Adamo