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!
I love what you guys are up too. This sort of clever
work and coverage! Keep up the terrific works guys
I’ve included you guys to my personal blogroll.
Be a healthier you!Sign up for Lifesum