Stuffed sweet potatoes

Another tasty dinner post.
This recipe has been modified from Against All Grain, a Paleo-diet food blog I ran across on Pintrest.  While I am not an advocate or follower of any specific diet, I did enjoy this meal.  I even got my 2 year old to eat most of his!
  • 4 medium sweet potatoes, scrubbed
  • 4 strips of bacon, chopped
  • 1 can organic chickpeas, rinsed and drained
  • 2 cups packed baby spinach
  • 1 cup bite-sized broccoli florets
  • ½ cup frozen peas, thawed
  • 4 baby portobello mushrooms, thickly sliced
  • ¼ teaspoon black pepper
  • Salt and garlic powder to taste

Preheat oven to 400° F. Prick the sweet potatoes with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.

Make the filling: Sauté the bacon in a large skillet set over medium-high heat for 5 minutes. Add the remaining ingredients and continue sautéing until the vegetables are softened, about 10 minutes. Spoon the filling with a slotted spoon into the cooked sweet potatoes and serve.


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