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Stuffed – Bake the sweet potatoes in the oven until soft. Remove from the oven and top with fresh spinach and sun-dried tomatoes that you’ve sautéed in a pan. Add black beans, drizzle with olive oil,  season with salt and pepper, and bake for a 5-10 more minutes.

Salad – Cut the sweet potatoes into chunks, toss in olive oil, season with salt and pepper. Bake for 30 min, stirring occasionally. Combine with spinach, feta cheese and pomegranate arils. Serve!

With Lifesum, tracking your healthy habits (and the not so healthy ones) becomes a breeze. We’ll help you pick the right food, and eat the right portion sizes, to reach your personal health goals.

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1 comment

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