STUFFED SWEET POTATO In­gre­di­ents

DE­LI­CIOUS QUICK EN­ERGY CHIPO­TLE LIME BLACK BEAN FILL­ING

Triathlon Magazine Canada - - FEATURES - BY SEANNA THOMAS

For most, fall brings a new be­gin­ning. Back to school, back to work and a change in rou­tine for all of us. The weather starts to cool down, but our sched­ules start to heat up. The lazy days of sum­mer are be­hind us and we start to get very, very busy.

Oh, and we should prob­a­bly start plan­ning din­ners in­stead of throw­ing some­thing on the BBQ ev­ery night.

With three young hockey play­ers in the house, I’ll be at the rink eleven times a week. My hus­band will be train­ing and I’ll be mix­ing my work­outs into my work­day. I need recipes that ev­ery­one likes, that come to­gether quickly and give ev­ery­one some sus­tain­able en­ergy. En­ter sweet pota­toes.

Sweet pota­toes, on top of be­ing de­li­cious, are chock full of fi­bre and vi­ta­min A – which will keep your im­mune sys­tem revved up for cold and flu sea­son. Plus they’ve got a great amount of po­tas­sium and mag­ne­sium to keep mus­cle cramps at bay.

This recipe is a breeze to make and can be cus­tomized to your lik­ing, al­though th­ese two op­tions are sure to please ev­ery palate. Take one for lunch, or eat them for a quick and easy din­ner. Sweet pota­toes should sat­isfy ev­ery crav­ing you’ve got.

Plus, if you roast the sweet pota­toes be­fore­hand, this meal will come to­gether in 10 min­utes. Who can say no to that?

4 sweet pota­toes

(Each recipe makes enough fill­ing for two pota­toes)

1 cup black beans,

drained and rinsed

1 tsp olive oil ¼ cup onion, ¼ cup yel­low pep­per,

sliced thinly sliced thinly

¼ cup corn ker­nels 1–2 tsp chipo­tle pep­pers

(in adobo), chopped diced

¼ cup tomato, 1 small lime

CUR­RIED CHICKEN SALAD FILL­ING 1 cup chicken,

cooked and chopped chopped finely minced

¼ cup cel­ery, 1 tbsp red onion, ¼ cup plain Greek yogurt 1 tbsp red curry paste ½ avo­cado,

peeled and chopped to taste

Salt and pep­per

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