Clean Protein recipe of the week: Smokey sweet potato boats
Protein is having a zeitgeist moment, and rightly so: There is perhaps no single nutrient that has a greater impact on the health of the planet, as well as the people and animals that inhabit it.
This is why GFI Executive Director Bruce Friedrich and New York Times bestselling author Kathy Freston teamed up to author Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy and Save the Planet
For the next few weeks, we’ll be bringing you recipes from Clean Protein that show how easy and delicious it can be to eat well while doing good.
And while you’re waiting for your dishes to simmer, go order yourself a copy of Clean Protein!
Smokey sweet potato boats
From Jenny Bradley for Miyoko’s Kitchen
Makes 2 servings
“Sweet potatoes + cheese + black beans = delicious protein heaven. Order Miyoko’s cheese online if you can’t find it in the grocery store!”
— Kathy Freston
- 2 medium-size sweet potatoes, pierced with a fork and wrapped with foil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 1/2 cups (1 can) cooked black beans, drained and rinsed
- 3 cups loosely packed spinach
- Salt and pepper to taste
- 1 cup unsweetened soy milk
- 1/2 wheel (31/4 ounces) Miyoko’s Creamery Aged English Smoked Farmhouse nondairy cheese
- Nondairy sour cream for garnish
- Sliced avocado for garnish
- Chopped green onions or chives for garnish
Preheat the oven to 400°F.
Place the sweet potatoes on a baking sheet and roast them until they are soft, 40 to 50 minutes. Reduce the heat to 350°F and remove the sweet potatoes from the oven. Unwrap them and cut them in half lengthwise. Scoop out the inside, leaving enough sweet potato intact to make sturdy sweet potato boats.
Return these to the oven, cut-side down, unwrapped, and bake for 10 more minutes, then set aside.
While they are baking, sauté the shallot and garlic with the olive oil over medium heat in a medium-size skillet just until the shallots are soft, about 2 minutes. Add the black beans and warm through. Add the spinach, stir, and cook 1 more minute. Add salt and pepper to taste, and set aside.
In a small pot, heat the soy milk over medium heat, and add the 1/2 wheel of cheese. Whisk together until the cheese has melted. Fill the sweet potato boats with the black bean and spinach mixture, and pour the cheese sauce on top. Top with any or all of the garnishes.
BOOM! Simple, delicious, and (clean) protein-packed.
Enjoy!
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