Cheesy Broccoli and Spinach Stuffed Sweet Potatoes

Serves 2

Recipe provided by Monika Jacobson, RDN and Brea Seaburg, DNP

This stuffed sweet potato recipe is a flavorful, nutrient-dense meal packed with calcium from broccoli (yes, broccoli contains 68 mg of calcium in just 1 cup!), along with two types of cheese. It’s a well-balanced vegetarian dish that supports bone health while keeping you full and energized.

Ingredients:

• 2 medium sweet potatoes
• 1 cup broccoli florets (lightly steamed)
• 1 cup baby spinach
• 1⁄2 cup part-skim ricotta cheese (or cottage cheese)
• 1⁄2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1 teaspoon avocado oil
• Salt and pepper to taste

Instructions:

1. Bake the Sweet Potatoes: Preheat oven to 400°F. Pierce sweet potatoes with a fork, place on a baking sheet and bake for 40-45 minutes until soft. (Shortcut: Microwave for 6-8 minutes, flipping halfway.)
2. Prepare the Vegetables: In a skillet, heat avocado oil over medium heat. Add garlic and cook for about 30 seconds. Add steamed broccoli and spinach. Sauté until spinach is wilted. Season with salt and pepper.
3. Mix the Filling: In a bowl, combine ricotta, half the mozzarella and the sautéed vegetables. Stir until well mixed.
4. Stuff the Sweet Potatoes: Slice each sweet potato open and gently mash the insides. Spoon the cheese and veggie mixture into each potato. Top with remaining mozzarella.
5. Bake and Serve: Return stuffed potatoes to the oven for 5-10 minutes, or until cheese is melted.