This clean eating stuffed Mexican sweet potato makes a terrific, easy lunch or budget-friendly dinner!
Know somebody heading off to college? Are they allowed to have a microwave in their dorm room? Then this recipe could be a really great option for a healthy meal! I mean, no new college student intends on gaining weight. But many colleges out there don’t supply the healthiest of food options in their cafeterias. So if there is an option of having a microwave in the dorm room, I say go for it!
Yes, there is some not-so-great info out there on microwaves. But I see it this way… you can have microwaved garbage from the cafeteria, or you can have microwaved healthier options from your dorm room microwave. The choice is yours.
This one comes together pretty quickly and can even make 2 servings if you choose a large enough sweet potato! Adjust the toppings to your liking and share with your roommate if you’re so inclined. Because good food always tastes better when it’s shared.
For these dorm room recipes, I try to use ingredients that don’t require refrigeration. Something you can store in a jar or can and only open when needed. Choose your toppings wisely according to what you own dorm room offers in the way of storage. Bonus points if you can have a mini fridge!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING STUFFED MEXICAN SWEET POTATO RECIPE:
- 1 medium sweet potato
- 2 tbsp. shredded cheddar cheese (or Mexican blend)
- 1 tbsp. clean salsa
- 2 tbsp. black beans (either canned without sugar or home cooked)
- 1 tbsp. sliced, black olives
- 1 dollop guacamole for garnish (optional)
Wash the sweet potato well.
Stab the potato with a knife or fork a few times.
Microwave the potato for about 6-10 minutes (time varies by size of potato) or until cooked through.
Cut the potato open.
Top with cheese first, then the salsa, beans olives and any other toppings you enjoy.