Stuffed Sweet Potato with Cucumber Mango Salsa
Ingredient list:
(Purchase organic ingredients when possible)
- 2 large sweet potatoes
- 2 cups chicken broth
- 1 cup quinoa, rinsed and uncooked
- 1/2 teaspoon coconut oil
- 1 cup butter lettuce or other, chopped
- Salt and pepper to taste
Salsa
- 1 baby cucumber, diced
- 1/2 mango, peeled and diced
- 8 small yellow or red cherry tomatoes, diced
- 2 teaspoons fresh cilantro, finely chopped
- 1/2 red pepper, chopped
- 1/2 lime, juiced
- Salt and Pepper to taste
1. Preheat oven to 375 F. Wrap each sweep potato in foil. Bake for 45 to 60 minutes.
2. In a sauce pan, bring chicken broth to a boil, and then add quinoa. Cover and reduce to simmer, about 15 to 18 minutes. Fluff with a fork and add salt and pepper. Set aside.
3. Combine all salsa ingredients. Cut sweet potato’s open, add coconut oil or grass fed butter, and top with quinoa, lettuce, and salsa!
4. Enjoy!!!