The Millennial Chef

Spiced BBQ Stuffed Sweet Potatoes with Broccoli Salad

Ingredients:

Broccoli Salad-

3 small heads broccoli, florets removed

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)

Optional, celery leaves for garnish*

Salt and pepper, to taste

BBQ Stuffed Sweet Potatoes-

4 small sweet potatoes

1 small onion or shallot, roughly chopped

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 15 oz can crushed tomatoes

4 cloves garlic, roughly chopped

Extra virgin olive oil

1 lb ground beef

1/2 teaspoon cumin

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon cayenne

1 teaspoon cinnamon

1 tablespoon tomato paste

1 tablespoon ketchup

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 teaspoon Worcestershire

1 tablespoon fresh parsley

Salt and pepper, to taste

OPTIONAL Herb Crema-

1/2 cup Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon rosemary

1 teaspoon thyme

1 teaspoon honey

1/2 teaspoon salt and pepper

Serving Size- 4

Approximate time to make- 30 minutes

Directions:

  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. *An optional next step is the bake the sweet potato skins in a 400 degree oven for 10-15 minutes, so the skins get nice and crispy.*
  3. Next, add the onion, carrot, celery, tomatoes, and garlic to a food processor and pulse until very small. Take out a large saute pan and add 1 tablespoon of olive oil then bring the pan up to a medium heat. Add the vegetables and season with salt and pepper. Cook for 5 minutes, then add the beef plus the cumin, chili powder, paprika, cayenne, and cinnamon. 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 seasonings.
  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!

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