FODMAP-Friendly Veggie Sweet Potato Skins
This sweet dish revolutionizes a classic sports game-watching favorite. Traditional potato skin recipes often get made with an abundance of sour cream, full-fat cheese, and bacon—ultimately lacking nutritional balance. So, this healthy rendition prioritizes colorful veggies and plant-based proteins, making it a game-day dish worth enjoying on the regular. Not to mention, it contains IBS-friendly ingredients that help you stay focused on the score rather than unwanted symptoms. Enjoy it as a nutrient-packed side dish or double-up and make it the star of the show. Embrace the spud-life by baking extra to enjoy throughout the week. Or use the leftover filling as a fiber-filled side dish to any healthful entrée. It’s game time, and the skins are up!
Makes: 4 servings
Serving Size: 1 potato skin
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2 medium sweet potato
- 8oz super firm tofu
- 1 cup broccoli florets
- 1 cup shredded carrot
- ½ cup plant-based mozzarella cheese
- 1 cup unsweetened almond milk
- 1 tbsp chives
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp sriracha (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Scrub sweet potatoes and puncture skin with fork. Microwave until tender—approximately 10 minutes.
- Slice potatoes in half. Scoop out flesh. Set aside.
- In food processor, add tofu, broccoli florets, shredded carrots, unsweetened almond milk, sweet potato flesh, chives, paprika, salt, black pepper, and sriracha. Pulse until desired consistency.
- On a baking sheet, scoop filling into sweet potato skins. Bake for 10 minutes.
- Top potato skins with plant-based cheese. Bake until melted—approximately 10 minutes.
- Remove from heat. Serve topped with additional paprika, chives, or plant-based yogurt.
- calories: 203kcal
- carbohydrates: 21.5g
- fat: 9g
- fiber: 6.5g
- potassium: 320mg
- protein: 10g
- saturated fat: 1g
- sodium: 454mg
- sugar: 4g
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