These savory stuffed sweet potatoes with fennel and cabbage slaw are perfect for a simple plant-based weeknight meal that everyone will love! These healthy stuffed sweet potatoes are hearty, super filling, and couldn’t be easier to make! Start by roasting the sweet potatoes of your choice ( I love Japanese yams or purple sweet potatoes) for 40 mins at 450. As the sweet potatoes roast in the oven, prepare this fennel and cabbage slaw. Once the sweet potato is fork-tender, slice the sweet potato open, lightly mash the roasted sweet potato, and top/stuff the sweet potatoes with the fennel and cabbage slaw.
If you are interested in how to properly follow food combination and food order for optimal digestion and energy, see the chart below!
See the list below for the best way to flavor sweet potatoes.
Both sweet and regular potatoes provide a variety of nutrients, including carbs, fiber, vitamin C, and antioxidants. While white potatoes are higher in potassium, sweet potatoes offer much more vitamin A.
Sweet potatoes are starches and best combined with other starches or neutral vegetables. See below for examples of starches and neutrals to pair with sweet potatoes.
Example Of A Starch:
Pair starches with these savory stuffed sweet potatoes like grains such as quinoa, farro amaranth, or millet! For example, add a scoop of steamed quinoa and top with fennel slaw as another healthy filling option!
Example Of A Neutral:
Pair neutrals with these savory stuffed sweet potatoes like fennel, cabbages, broccoli, and leafy greens!