Recipe: Stuffed Sweet Potatoes

NUTRITION COACHING AND MEAL PLANNING FROM YOUR REGISTERED DIETITIAN NUTRITIONIST HERE IN BOSTON’S BACK BAY

You swayed me! I typed up my no-recipe meal and added it to EatLove, the personalized recipe recommendation platform I use with patients here at Back Bay Health. It’s available to anyone who’s looking for inspiration and guidance with their meals - whether you’re an athlete trying to eat the right balance of nutrients or a busy adult who doesn’t have the time to meal plan. Interested? Email me to learn more.

The Dish

This is a perfect batch-cook recipe that can be made with almost any veggie and protein combo. This version uses ground chicken and texturized vegetable protein (TVP) with onion, broccoli, and zucchini. Tasty alternatives are ground turkey, black beans, or chicken sausage with peppers, leafy greens, or mushrooms. Use what you have, and don’t feel guilty for reaching for frozen or pre-chopped produce! That’d be perfect here.

Texturized Vegetable Protein (TVP)

A quick explanation about TVP, in case you’re not familiar or are weirded out by this. TVP (like the Bob’s Red Mill version I used) is defatted soy flour. It’s a bag of dried crumbles that you rehydrate with hot water, at which point it takes on a texture very similar to ground meat. TVP has minimal flavor and is an excellent vegan or vegetarian protein source.

Since I had only 3.5 servings of chicken while cooking, I added TVP to stretch this dish to 4 servings. I highly recommend keeping a bag on hand if you’re trying to boost your protein intake, want to eat less meat, or need to lower your fat and saturated fat intake. Besides this dish, you can use TVP in tacos, meatloaf, burgers, and more.

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