Parsley Slaw Stuffed Sweet Potatoes Recipe

Name: Parsley Slaw Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium-Large Sweet Potatoes; 2 bunches Parsley (finely chopped); 1 cup Kale (finely chopped); 1/2 Medium Granny Smith Apple (julienne); 1/2 cup Raw Pumpkin Seeds, aka Pepitas (coarsely chopped); 1/2 cup Raw Sunflower Seeds; 1/8 cup Lemon Juice (fresh squeeze 1/2 lemon); 1/2 Medium Avocado (smashed until smooth); 1 splash Olive Oil; 1 tablespoon Nutritional Yeast; 2 dashes Sea Salt; 1 dash Chili Flake

Servings: persons

2 Medium-Large Sweet Potatoes
2 bunches Parsley (finely chopped)
1 cup Kale (finely chopped)
1/2 Medium Granny Smith Apple (julienne)
1/2 cup Raw Pumpkin Seeds, aka Pepitas (coarsely chopped)
1/2 cup Raw Sunflower Seeds
1/8 cup Lemon Juice (fresh squeeze 1/2 lemon)
1/2 Medium Avocado (smashed until smooth)
1 splash Olive Oil
1 tablespoon Nutritional Yeast
2 dashes Sea Salt
1 dash Chili Flake

1
Pre-heat oven to 425.
2
Thoroughly wash and dry sweet potatoes. Poke all over with a fork. Place on foiled cookie sheet and bake for 30mins. Turn over and cook another 20-30 mins depending on size of potato.
3
In a large mixing bowl combine all other ingredients.
4
Wash hands and massage all ingredients together. Massaging vs. tossing the slaw will soften the kale and release the herbal aroma of the parsley.
5
Remove sweet potatoes from oven, slice vertically down the center and let cool.
6
Scoop parsley slaw into the middle of each potato and serve at room temperature. (Or cover and chill to serve cold.)
7
Garnish with a sprinkle of raw sunflower seeds on top. ENJOY!

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Medium-Large Sweet Potatoes, 2 bunches Parsley (finely chopped), 1 cup Kale (finely chopped), 1/2 Medium Granny Smith Apple (julienne), and more.

Yes, Parsley Slaw Stuffed Sweet Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parsley Slaw Stuffed Sweet Potatoes

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