You frequently see Sweet Potatoes on the dinner menu here because they’re inexpensive, full of nutrients, a starch alternative (to pasta, rice, bread, etc), and extremely versatile (as is any potato). Our grocery cart contained four last weekend; last night I wanted to try something a little different.
Broccoli Stuffed SPs
2 Sweet Potatoes
Grated Parmesan Cheese
1 1/2 c Broccoli Florets
Wash the SPs and poke with a fork, then stick in the Microwave for ~4-6 minutes (depends on the size). I used frozen broccoli (microwaved for ~2 minutes) – the nutrient profile is no different when you use frozen vs fresh. Actually, frozen broccoli may have a greater concentration of nutrients if you choose the bag of Florets (where most of the nutrients are found). I love having an abundance of frozen veggies so I don’t feel rushed to use them, they’re just around when my taste buds call.
Did you know that Broccoli is considered, by some, the “king” of vegetables? It’s quite the powerhouse!
One cup of cooked broccoli will bring the following to your plate:
- Vitamin A
- Vitamin C*
- Folic Acid
- B Vitamins: B1, B2, B3, B6
- Potassium, Magnesium and Zinc
Amazing, right? All of those nutrients, packed into a handful of florets.!
*Another fun fact: Vitamin C helps the body absorb Iron. Pairing the two together helps your body absorb Iron more efficiently!
The rest of that dinner plate will be featured this Friday, for a focus on Tempeh. Stay tuned. 😉