A zesty blend of cumin, chili powder, cayenne pepper, and clove lends big-time flavor to this hearty vegetarian meal. (And we say “meal” as the sweet potato packs a satisfying and nutrient-dense punch.) Black beans offer additional protein, while the cherry tomatoes give a juicy sweetness. We love ours drizzled with Primal Kitchen Cilantro Lime Dressing & Marinade.

This recipe yields 4 servings

INGREDIENTS

4 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
2 teaspoons sea salt
1 yellow bell pepper, chopped
1 medium zucchini, chopped
1 yellow onion, chopped
1 garlic clove, chopped
10 cherry tomatoes, chopped
1 can black beans (or ½ cup dry)
¼ cup fresh cilantro

4 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
2 teaspoons sea salt
1 yellow bell pepper, chopped
1 medium zucchini, chopped
1 yellow onion, chopped
1 garlic clove, chopped
10 cherry tomatoes, chopped
1 can black beans (or 64g dry)
15g fresh cilantro

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit.
Pierce sweet potatoes with a fork and bake them for about an hour or until you can easily pierce with a fork.
In a skillet on medium heat, add olive oil, onion, and garlic. Cook for five minutes or until onions are fragrant.
Add zucchini, yellow bell pepper, cumin, chili powder, cayenne, and sea salt. Cook until vegetables are soft.
Add cherry tomatoes, cilantro, and black beans and cook for another 2 minutes.
When the potatoes are done, remove them from the oven and cut halfway down the middle. Using a fork, fluff the inside of the potato to make room for filling.
Scoop the vegetable-bean filling into each potato. Garnish with fresh cilantro and drizzle with Primal Kitchen Cilantro Lime Dressing & Marinade.

TIPS

**If you prefer roasted vegetables, toss onion, garlic, zucchini, and yellow pepper in olive oil and spices. Lay them flat on a cooking sheet and bake for about 20 minutes at 375 degrees. Remove from the oven and toss with cilantro, beans, and cherry tomatoes before adding to the potatoes.

Stuffed Bell Peppers: This is one of our all-time favorites for when the temperatures drop. The red peppers and vegetables get sweeter as they bake, rendering this dish a cozy, comforting meal for fall. We love using organic beef for its protein and richness, but opting for vegetables only is just as satisfying.

This recipe yields 6 servings

INGREDIENTS

6 bell peppers
1 lb ground beef
1 yellow onion, chopped
1 zucchini, chopped
2 carrots, chopped
1 head of cauliflower, finely processed into rice
2 tablespoons olive oil
3 garlic cloves, chopped
6 ounces tomato paste
1 tablespoon sea salt, divided
1 teaspoon pepper

6 bell peppers
450 g ground beef
1 yellow onion, chopped
1 zucchini, chopped
2 carrots, chopped
1 head of cauliflower, finely processed into rice
2 tablespoons olive oil
3 garlic cloves, chopped
170 g tomato paste
1 tablespoon sea salt, divided
1 teaspoon pepper

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Cut a thin slice off the top of all six bell peppers and clean out the inside, disposing of the seeds and membranes. Place them face up in a glass baking dish lined with parchment paper. Set aside.
Make cauliflower rice using the grater attachment of a food processor. Pulse until its a fine rice-like consistency. Set aside.
In a skillet over medium heat, add olive oil, onion, garlic, zucchini, carrot and ½ tablespoon sea salt. Cook until onion is fragrant and zucchini has softened.
Turn up to high heat and add ground beef and the remaining sea salt. Once beef is browned, add tomato paste.
Lastly, add cauliflower rice. Mix all the ingredients together until well combined.
Fill each bell pepper to the top with beef and vegetable mixture.
Cover with foil and bake for 35 minutes or until peppers are tender.

Southwest Sweet Potatoes

Classic Stuffed Peppers with Cauliflower Rice