Fully Loaded Baked Sweet Potatos

³ Description

I filled this with rosemary and garlic seasoned mushrooms, spinach, tempeh, quinoa and sundried tomatos and topped it with a clean Greek yogurt tzatziki and chives. It was delicious! High in protein, low in fats, and high in carbs so it's great for pre-workout.

² Ingredients

•  21 g Baby Spinach
•  0.125 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1.5 tsp Garlic Powder
•  0.125 oz Dill
•  1 tsp Rosemary
•  1 tsp chopped Chives
•  7 g Mushrooms
•  2 sweetpotato, 5" long Sweet Potato
•  2 oz Tempeh (Cooked)
•  0.66 serving (serving = 1 tbsp) Colavita Rachael Ray EVOO Extra Virgin Olive Oil
•  0.8 serving (serving = 6 pieces) 365 Sundried Tomatoes
•  50 g Quinoa (Cooked)

q Directions

Ingredients (for two):

2 sweet potatos
21g baby spinach
7g sliced white mushrooms
4 sundried tomato slices
3 slices of tempeh
2 tsp extra virgin olive oil
50g cooked quinoa
1 tsp rosemary
1 tsp garlic powder
Optional: Chives
For the Tzatiki

2 tbsp plain fat-free greek yogurt
1/2 tsp garlic powder
1/2 tsp dill seasoning
Directions:

Preheat the oven to 375
Put your sweet potatoes on a plate and slice down the middle of each one, then microwave for 3 minutes
Remove from microwave and let it cool before handling it
Prepare your veggies and slice them up into small bits
Carve out your sweet potatoes and use a spoon to scoop out the insides
In a bowl, mix all the veggies (including sweet potato insides) with 1 tsp olive oil, and your seasonings
Fill your sweet potato skins with the filling
Drizzle each with 1/2 tsp olive oil
On a sprayed baking sheet, place the sweet potatoes and bake for 15 minutes
For the Tzatizki:

Mix 2 tbsp plain fat free greek yogurt with 1/2 tsp dill seasoning and 1/2 tsp garlic powder

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