Greek Salad-Stuffed Sweet Potatoes
Ingredients
- 6 medium sweet potatoes
- 1 head of romaine lettuce
- 1/4 of a red or white onion, sliced
- 1 cucumber, chopped
- 1 cup of cherry tomatoes, halved
- 1/3 cup kalamata olives
- 1/3 cup feta cheese (if you are vegan or paleo you can replace with avocado!)
Dressing
- 1/4 cup balsamic or red wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
- Preheat your oven to 400 degrees
- Scrub your sweet potatoes and place them on a foil lined baking sheet. Pierce them several times with a fork. Put them in the oven and allow them bake for 45 minutes or until tender.
- Chop up your romaine, onion, cucumber and tomatoes and add them on a large bowl that will be good for fridge storage. I like to use these glass mixing bowls with fitted lids. Add in your olives and your cheese and set aside.
- Mix together your olive oil and your vinegar in a separate container that will be good for storage such as a mason jar.
- Once your sweet potatoes are done, you can serve immediately, or if you are planning to pack for a to-go lunch you can allow them to cool and then store them in the fridge in an airtight container such as a tupperware. Make sure to keep your dressing on the side so that your lettuce does not get soggy.
- To prepare for lunch, ready a to go container like a tupperware. Place your sweet potato at the bottom and cut open. Stuff the potato with LOTS of Greek salad. Add some dressing to a smaller to-go container and don't dress until just before eating!
- Enjoy!
