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Spiced BBQ Stuffed Sweet Potatoes with Broccoli Salad

Serves 4 | Total Cook Time: 30 minutes

Spiced BBQ Stuffed Sweet Potatoes with Broccoli Salad


Broccoli Salad-

1 large head of broccoli, florets removed and roughly chopped

1 cup red cabbage

1/2 cup shredded carrots

1/2 cup chopped grapes

1/4 cup pomegranate seeds

1/2 cup mayo

1/2 cup Greek yogurt

1 tablespoon cranberry juice

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 cup mixed trail mix with dried fruit, seeds, nuts

Celery leaves for garnish (optional)

Salt and pepper, to taste

Sweet Potatoes & Mixture

4 large sweet potatoes

1 shallot

1 carrot

2 plum tomatoes

1 celery stalk

4 cloves of garlic

Extra virgin olive oil

1 pound ground beef

1/2 teaspoon cumin

1 tablespoon chili powder

1 tablespoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon nutmeg

1 tablespoon tomato paste

2 tablespoons ketchup

1 teaspoon Dijon mustard

3 splashes Worcestershire

1 tablespoon fresh parsley

Salt and pepper, to taste

Herb Crema (optional)

1/2 cup Greek yogurt (or sour cream)

1 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon rosemary

1 teaspoon thyme

1/2 teaspoon salt and pepper


  1. Start out by making your broccoli salad. Add the broccoli florets, cabbage, carrots, and grapes to a bowl. Then, make your dressing. Add the mayo, yogurt, cranberry juice, vinegar, sugar, and a pinch of salt and pepper to a bowl and mix. If you like your dressing thicker, add more Greek yogurt. Pour the dressing over the salad and toss. Then, add the trail mix and toss again. Taste for seasonings. Let sit in the refrigerator for 30 minutes so all of the flavors meld together. This can also be done the night before!
  2. Meanwhile, wash the sweet potatoes thoroughly, then prick each potato with a fork a few times and microwave for 10 minutes. Once they are fork tender, cut them in half, then remove 3/4 of the flesh from each potato (similarly to how you'd prepare potato skins), and set aside in a bowl. Suggestion: you can bake the sweet potato skins in a 400° oven for 10-15 minutes, so the skins get nice and crispy.
  3. Add the shallot, carrot, celery, tomatoes, and garlic to a food processor and pulse until very small. Take out a large sauté pan and add 1 tablespoon of olive oil then bring the pan up to medium heat. Add the vegetables and season with salt and pepper. Cook for 5 minutes, then add the beef, cumin, chili powder, paprika, cayenne, and nutmeg. Season with 1/2 teaspoon more salt and pepper and combine. Cook until the meat is no longer pink and then add the tomato paste, ketchup, mustard, vinegar, worcestershire, and parsley. Mix until everything is incorporated and cook for additional 5 minutes. Taste for additional seasoning.
  4. To serve, add a healthy portion of your meat mixture to each sweet potato skin and drizzle your herb crema on top (which is simply adding the ingredients listed above to a bowl and whisked together) and top with more fresh parsley. Add a big scoop of your broccoli salad to the same plate, garnish with celery leaves for a fresh finish, and enjoy your guilt-free dinner!

Notes from the Chef