Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Posted on November 15, 2016 by Jennifer FIsher

Ahi Tuna, a fish so nice they named it twice! Yup, “ahi” is simply the loosely translated name for “tuna” in Hawaiian. If you love fish, but aren’t familiar with Ahi, you need to make its acquaintance soon – and the Seared Ahi Tuna from the line of Bumble Bee SuperFresh® seafood is a quick, convenient way to make waves and earn raves at the dinner table.

With colder weather just around the corner, I tossed together some of my favorite hearty and vibrantly-hued veggies into a simple yet stunning side dish – Winter Rainbow Veggie Toss with Gingered Lemon Glaze. This healthy vegetable recipe of finely diced purple sweet potato, butternut squash and cauliflower makes a colorful sidekick to the beautiful pink center of seared Ahi but it would also be totally on fleek with other fish or lean proteins. In the summer, this no-cook tuna is the perfect protein to top a crisp, fresh salad and is sure to elevate any lunchbox and get co-worker’s tongues wagging!

I really appreciate that Bumble Bee SuperFresh® Seared Ahi Tuna is wild caught and harvested from sources managed to promote healthy fish stocks for future generations – that’s important to the values held by me and my family. A more selfish benefit however is the lack of nasty fish smell. Thanks to prepping straight from the freezer, there is no off-putting “fishy smell” that sometimes comes with thawing and cooking fish and seafood at home – it’s amazingly fresh tasting and fresh smelling! None of my kids has ever walked in the house and said “ewwwwww”!

So, let’s get this Ahi party started! To “prepare” the Bumble Bee SuperFresh® Seared Ahi Tuna, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours. That’s it! The wild caught, premium grade fish is already encrusted with a garlic peppercorn rub and pre-seared to enhance taste and texture. That’s it, that’s all!

While the tuna is thawing, you can prep the veggies for the Winter Rainbow Veggies with Gingered Lemon Glaze. The recipe is super simple to heat up, but there is some elbow grease required to chop all the veggies. For speed, I suggest using an official potato ricer or even a spiralizer on the squash and purple potato, dicing down the spirals afterward. Head down to the recipe below for the full detail!

Are you ready to impress your family and friends with Bumble Bee SuperFresh® products, they’ll naturally assume a lot of time and trouble went into preparing a such fine dining holiday experience. No need to mention that the Bumble Bee SuperFresh® Seared Ahi Tuna is simply “thaw and serve,” that will be our little secret. Head over to the Store Locator or Amazon Fresh to get your hands in this convenient, high quality product that is perfect for both special celebrations and everyday dining. If tuna isn’t your thing, the line of Bumble Bee SuperFresh® also includes Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic and Extra Virgin Olive Oil, Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Salmon with Garden Pesto.

Make waves! Bumble Bee SuperFresh® Seared Ahi Tuna + my Riced Winter Rainbow Veggies #BBSuperFresh #SeaFoodies #Ad

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Are you a fish fan? How many times a month do you eat it at home? Favorite fish or recipe? Please share in the comments below – XOXO, Jennifer

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Create a vibrant and very festive weeknight dinner this holiday season with convenient, frozen seared tuna and a simple diced medley of winter vegetables.

Course: Main Dish, Side Dish, Vegetable

Cuisine: American, Asian

Servings: 2 servings

Ingredients

1 package Bumble Bee SuperFresh® Seared Ahi Tuna

For Rainbow Winter Veggie Toss

1 tablespoon olive oil
1 cup finely diced or riced purple sweet potato
1 cup finely diced or riced cauliflower
1 cup finely diced or riced butternut squash
1 teaspoon minced garlic
1/4 cup fresh lemon juice
2 tablespoons reduced sodi
1 tablespoon finely grated fresh ginger
salt and pepper to season
1 tablespoon lemon zest

Instructions

for Ahi Tuna

To prepare fish, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours.

For Rainbow Winter Veggis

Heat olive oil in large skillet to medium-high heat.
Add sweet potato, cauliflower, and squash and saute, stirring frequently, for approximately 5 minutes or until becoming tender.
Add garlic and ginger and cook for 1 additional minute.
Stir in lemon juice and soy sauce and until heated. Season with salt and pepper to taste. Garnish with lemon zest.

Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

Posted on November 5, 2016 by Jennifer FIsher

When I’m looking to make a meat-free soup into an entire meal, I have couple non-negotiable. The soup needs to be hearty and thick (as opposed to thin and brothy), it needs to have tons of flavor, and also should have a decent showing of protein. My recipe for Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri meets all of these requirements and more — the “more” bonus is that it’s super easy to make and is loaded with healthy carbs to fuel my long runs and intense workouts. Slightly spicy while simultaneously smoky and just a tad sweet, a big hearty bowl of this meat-free, dairy-free, vegan soup will get you warmed up and keep you filled up until the next meal! My serving size is very generous and, sans the chimichurri, has 400 calories, 20 grams of protein, 80g healthy complex carb, 4g fat – plus is very high in potassium, vitamin A, and vitamin C.

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Nutrient-rich sweet potatoes blended into vegetable stock make up the bulk of this super simple soup recipe. Pureed white navy beans have been added for additional protein and fiber and help boost this soup into a full-fledged meal appropriate for vegans, vegetarians or anyone looking for a nutritious meatless option. As I mentioned, this is a great go-to soup when I’m carb-loading for winter marathons, Spartan races and other endurance events.

When making this simple soup, a step you don’t want to skip is to “bloom” the chipotle chile powder in the stock pot before adding any of the other soup ingredients. Blooming most spices helps to intensify their depth and complexity — the smoky flavor of ground chipotle pepper really opens up with this front-end method.

I originally developed this recipe for Litehouse Food’s Living Litehouse Blog using their Instantly Fresh Guacamole Blend as a quick fix in both the soup and the quick-fix Cilantro Chimichurri. I highly recommend this freeze-dried herb product, it’s one of my all-time favorites with multiple uses beyond just guacamole making – try it in soups, stews, casseroles, stir-frys, and skillet dinners. However, if you can’t find the product in your market, I’ve asterisked the recipe with substitutions.

The Cilantro Chimichurri blended up to dress the soup is a bright and vibrant contrast to the more scarf-and-sweater vibe of the hearty soup. Plus, it adds a drizzle of heart-healthy olive oil to a soup recipe that is nearly fat-free. You can also use this Cilantro Chimichurri on drizzled on steak and fish, as a salad dressing, or mixed into Greek yogurt as a dip.

It’s the perfect night for Vegan Chipotle Sweet Potato Soup w/ Cilantro Chimichurri

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How are you prepping your sweet potatoes this fall? What is your favorite type of soup? What fuels your running the night before? Please share in the comments, XOXO — Jennifer

Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

A big bowl of this sweet-savory nourishing vegan soup provides plenty of protein and healthy complex carbs to fuel your most active endeavors.

Course: Soup

Cuisine: American, Mexican, Southwestern

Servings: 4 main dish servings

Ingredients

for Soup

2 pounds sweet potatoes, halved lengthwise (about 2)
1/2 cup water
1 tablespoon oive oil
2 teaspoons chilpotle chile powder
3 cups canned great northern beans, undrained about 1 1/2 cans
1 quart vegetable broth
1/4 cup Instantly Fresh Guacamole Blend Freeze-Dried Herbs *substitution directions at bottom of recipe

for Chimichurri

1/4 cup olive oil
1/2 cup fresh cilantro leaves small, tender parts of stalks okay
1/4 cup nstantly Fresh Guacamole Blend Freeze-Dried Herbs *substitution directions at bottom of recipe
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt

Instructions

Slice potatoes in half lengthwise. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/3 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly, discard potato skins. Heat stock pot over medium-high heat. Add oil; swirl to coat. Add chipotle chili powder and sauté 1 minute or until fragrant.
Place undrained beans in blender with approximately ½ cup of vegetable broth, pulse until smooth. Add to stock pot.
Scoop sweet potatoes out of skin and add to blender with remaining vegetable broth and ¼ cup Guacamole Blend herbs. Process until smooth, working in batches if necessary. Add mixture to stock pot. Bring to simmer over medium heat, stirring frequently. If soup seems too thick add additional water or vegetable broth to suit preferences.
To prepare Chimichurri, add olive oil, fresh cilantro, Guacamole Blend herbs, lime juice, vinegar and salt to blender. Pulse until mixture coarsely combined.
To serve, scoop soup into bowls and garnish with a dollop of Chimichurri.
If you can't find Instantly Fresh Guacamole Blend, use this as substitute: For Soup, instead of 1/4 cup Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic For Chimichurri, instead of 1/4 cup Instantly Fresh Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic

BBQ Beef Bean & Sweet ‘Tater Taquitos #TexMexAndFlex

Posted on September 26, 2016 by Jennifer FIsher

We are up to our chin guards in football season, so I’ve kicked up my family-friendly, meal-prepping madness into overtime. With just a little “overtime” work on Sunday, I can prepare a couple batches of my BBQ Beef, Black Bean and Sweet ‘Tater Taquitos and have enough for a couple quick-fix, weeknight dinners and leftovers for snacking on the big game day. By the way and sorry for the questionable rhyming (haha), I originally developed these onfleek-o taquitos for BeefLovingTexans.com, so check it out!

While my teenage boys and their always-hungry friends are munching what they assume to be merely crispy, crunchy, cheesy, beefy taquitos (rolled small tacos by any other name!), I snicker in silent satisfaction knowing I’ve snuck in some wholesome nutrition to fuel their busy, active bodies. Lean beef for muscle-making protein and iron, beans for even more protein plus fiber, and sweet potato in a whole grain tortillas for a double-whammy of healthy complex carbs for long-lasting giddy-up-and-go. As Guy Fieri would say in his own punderful way, “You can’t beato these taquitos!”

These tasty taquitos can be devoured right out of the oven, or freeze a batch and then just toss in the oven (or toaster oven!) on those endless days that have gone into double overtime. This is an easy way to pass the proverbial ball over to the kids and let them do some quarterbacking in the kitchen.

Just add a simple side salad and your favorite Texas-style condiments like guacamole, sour cream, pico de gallo and barbeque sauce.My Mojo Citrus Guacamole makes a tasty team up!

One the taquito innards are made, assemble by adding a spoonful in the middle of a whole grain tortilla, rolling up and baking (no frying here and they are still super crunchy). While corn tortillas are traditional for taquitos, I’ve found that the corn-flour “mix” tortillas are more pliable and less prone to crack. If needed, insert a toothpick to keep tortillas secure, but don’t forget to remove before serving!

So OnFleek-O! A BBQ Beef Bean and Sweet ‘Tater Taquito #TexMexAndFlex

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Enjoy!

Favorite football team? Any football players on the family roster this year? Favorite thing to roll in a tortilla? Please share in commets! XOXO , Jennifer

BBQ Beef, Black Bean & Sweet 'Tater Taquitos

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Roll up healthy dinner plans pronto with fit and fresh BBQ Beef, Bean &Sweet Potato Taquitos - a quick dinner or snack solution. Double batch for freezer!

Course: Main Dish

Cuisine: American, Mexican, Southwestern

Servings: 6 servings (20 taquitos total)

Ingredients

1 pound lean ground beef
1 teaspoon minced garlic
1 packet taco seasoning
2 teaspoons chili powder
2 tablespoons water
1 tablespoon additional olive oil for serving
1 medium sweet potato, finely chopped (approx. 2 cups)
`1 15-oz can black beans, drained and rinsed
1/3 cup spicy bbq sauce
8 ounces Mexican Blend shredded cheese (2 cups, divided)
20 count corn-flour “mix” tortillas, 8" to 9” diameter
baking spray
Optioan Garnish: guacamole, bbq sauce, sour cream, etc

Instructions

Preheat oven to 400 degrees F.
In large skillet, brown ground beef over medium-high heeat, add minced garlic in last 2 minutes of cooking. Drain fat and excess water. Mix in packet of taco seasoning and chili powder and 2 tablespoons of water (do not add amount of water taco season packet calls for). Stir and cook for an additional 2 minutes. Transfer cooked beef mixture to large bowl.
Add olive oil to same skillet (okay if beef residue stays in there). Bring to medium-high heat and saute diced sweet potatoes for 4 to 5 minutes or until softened and browning. Add sweet potatoes to bowl with beef mixture.
Add rinsed and drained beans to beef bow. Make sure beans have drained well to prevent soggy taquitos. Let entire mixture cool down for 5 to 10 minutes.
Gently stir in BBQ sauces and 1 ½ cups of cheese.
Working one at a time, transfer tortilla to a work surface; place scant 1/3 cup beef mixture into center of tortilla. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Secure with toothpick. Repeat with remaining tortillas and filling.
Place taquitos onto rimmed sheet sprayed with baking spray. Spray tops of taquitos with baking spray and bake until crisp and cheese has melted, about 12-15 minutes.
To reheat from frozen, heat oven to 375 F degrees and place taquitos on rimmed sheet sprayed with baking spray. Lightly cover tops of taquitos with foil and bake for 15 minutes. Remove from oven and spray tops of taquitos with baking spray, increase heat to 400 and bake for another 5 to 10 minutes until crisp, cheese has melted and tops are brown.

Spicy Salmon, Sweet Potato and Pineapple Kebabs – Healthy Game Day Grub

Posted on September 3, 2016 by Jennifer FIsher

Today was the official start of college football season and I had some hungry fans to feed over here. Go team and I’m so diplomatic, I’m not telling which one! But, I will share with you our football party food – Spicy Salmon, Sweet Potato and Pineapple Kebabs! They were a little spicy, a little sweet and a lot sizzling damn delicious -very healthy and balanced, even the fake-cheese, nacho-loving guys gave me a high-five at halftime.

Oh, and did I mention how easy to make? Super easy, especially with spices and sauces from Stubb’s Legendary Bar-B-Q to save me some precious party time while keeping my ATX food game going strong.Used that simple yet magical jar Bar-B-Q Spice Rub on everything I skewered and mixed some Stubb’s Sticky Sweet Bar-B-Q Sauce into plain yogurt to make a Creamy BBQ Dressing to use on a side salad and drizzle over the kebabs – I even used the leftovers for snacking with chips!

I highly recommend Stubb’s Legendary Bar-B-Q sauce, rubs, marinades and cooking sauces – not just because they are a homegrown Austin company that tastes great and makes life easy, but also because they don’t use artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.

Also, SizzleFish.com is another company that keeps my healthy best interests in mind with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches. For this recipe, I used their Alaskan-caught Sockeye Salmon, a great source of Omega 3 fats.

Pair this easy grilled fish recipe with your favorite whole grains and vegetables for a balanced-healthy meal! You can also make them “half-sized” on shorter skewers and serve as an appetizer at a tailgate. If you like the idea of barbeque seafood skewers, check out my BBQ Shrimp Kebabs with Kumquats & Pineapple.

Spicy Salmon Sweet Potato Kebabs #GameDayGrub @stubbsbbqsauce #StubbsInsider #ad

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What are you grilling for Labor Day or the big football game? Tell me your favorite football team, collegiate or NFL? Please share in the comments below – XOXO, Jennifer

This post was sponsored by Stubb’s Legendary Bar-B-Q, however all opinions, recipes and enthusiasm are my own!

Spicy Salmon, Sweet Potato and Pineapple Kebabs

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

Cuisine: American

Servings: 2 servings

Ingredients

1 medium sweet potato, cut into large cubes
2 teaspoons olive oil
8 oz fresh pinapple chunks
4 large jalapeno peppers, seeded and cut in large chunks
8 oz Sockeye Salmon filets (I used 2 4-oz packages from SizzleFish.com)
2 tablespoons Stubbs Bar-B-Q Spice Rub
1/4 cup Stubb’s Sticky Sweet Bar-B-Q Sauce
1/4 cup plain unsweetened Greek yogurt

Instructions

Use 4 metal skewers or soak 4 bamboo sticks in water for 10 minutes.
Place sweet potato chunks in microwave safe bowl and par cook in microwave for 1 to 2 minutes until no longer crunchy, but not too soft. Toss with olive oil, set aside.
Use filet knife to cut skin off bottom of fish. Cut into 12 pieces total (6 each filet)
On each skewer, thread on salmon, pineapple, jalapeno and sweet potato in alternating pattern. Generously sprinkle with spice rub on both sides.
Place skewers on grill heated to approximately 400 F degrees, cook for approximately 4 minutes, then flip and grill for 3 to 4 additional minute or until salmon is medium doneness. Transfer to platter.
In small bowl, mix together BBQ sauce and yogurt. Serve with kebabs as a dip or drizzle.

25 Tasty Ways to Top a Sweet Potato – Quick Ideas!

Posted on May 22, 2016 by Jennifer FIsher

Wondering “what to do” when it’s meal time and a sweet potato plus a few minutes is all ‘ya got? Get your finger off the panic button; I sharing 25 ways to top your ‘tater in 10 minutes or less that will squash your hunger in a wholesome, healthy way.

The good news is that a sweet potato is a very nutritious base for your meal, packed with complex carbohydrates for sustaining energy and a mega dose of vitamin A , more than 400% RDA for a medium spud. Sweet potatoes are also an abundant source of other vitamins and minerals like potassium and dietary fiber. Tired of traditional orange sweet potatoes? Add a punch of unexpected color to dinner with a purple sweet potato! According to the USDA, these vibrant veggies have up to 4x the antioxidant powers of a regular white spud.

The downside is that traditional “baking” or “roasting” a purple or orange sweet potato can take up to an hour. But again, don’t fret! Use the microwave to fix up your sweet potato in a flash. Wash and dry your sweet potato and rub the outside with a dab of oil olive and season with salt. Use the tines of a fork or small paring knife to jab little holes all around to allow air to escape during the cooking process (and prevent a ‘tater explosion)! Microwave cooking time varies widely depending on the size on the potato and power of your machine. I suggest starting with 4 minutes, setting your microwave to high. Turn the tuber halfway through and if still firm, continue to cook in 1 minute increments until soft and yielding.

All topping suggestions below start with a microwave “baked” sweet potato and are for one serving, but feel free to double, triple, quadruple or otherwise multiply for a crowd.

Plain Jane: Fluff pulp of sweet potato, drizzle with 1 tablespoon quality olive oil and sprinkle with sea salt.

Sloppy Joe: Add ¼ pound cooked ground beef to ¼ cup tomato sauce, 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, ½ teaspoon onion powder and dash of chili powder. Heat until warm and add to sweet potato.

French Onion: Sauté ½ sliced sweet onion in teaspoon of olive oil 6 to 8 minutes until caramelized, add splash of beef broth and stir until heated. Add to sweet potato and top with shredded Gruyere cheese.

Honey Mustard Sweet Potatoes: Whisk together 2 teaspoons each of Dijon mustard, honey, apple cider vinegar and drizzle on baked sweet potato. Sprinkle with chopped pecans.

BBQ Brisket & Beans: Chop up a couple slices of leftover beef brisket and ½ cup cooked pinto beans. Stir in 3 tablespoons of barbeque sauce. Heat mixture in microwave, pile on potato and top with pickles and sliced onions.

Chicken Verde Enchilada: Add ½ cup shredded rotisserie chicken to 2-ounces drained diced green chiles (from can), ½ cup green enchilada sauce and ½ teaspoon ground cumin. Heat mixture in microwave, spoon over sweet potato, and top with light sour cream.

Greens, Eggs & Ham: Add one teaspoon olive oil to skillet and sauté 1 cup fresh spinach and 2 ounces chopped cooked ham until wilted and warm. Transfer mixture to baked sweet potato. Add egg to skillet and poach or “fry” in baking spray sunny side up. Add egg on top of ham and greens mixture, season to taste.

Tuna Nicoise: Top baked sweet potato with 3 ounces canned albacore tuna, chopped olives, green beans, tomatoes and hard-boiled egg slices. Drizzle with balsamic vinaigrette.

Sweet Bunny: Sauté ½ cup shredded carrots and ½ cup shredded parsnips with 1 tablespoon butter, teaspoon brown sugar and splash of orange juice. Top with Greek yogurt and pea shoots.

Beef Chuck Wagon: Mix together 3 ounces shredded cooked beef (like chuck roast), ¼ cup thawed frozen corn, ¼ cup cooked beans, ¼ cup salsa and reheat in microwave until hot. Add to potato and top with cheddar cheese and jalapeno slices.

Unique Greek: Stir together ¼ cup cottage cheese with ¼ cup plain Greek Yogurt, adding a dash of garlic salt and splash of lemon juice to taste. Top with a salad of sliced cucumber, red onions, chopped tomatoes and sliced black olives.

Turkey Meatball Marinara: Heat 3 to 4 prepared turkey meatballs as directed on package, place on baked sweet potato. Douse with heated marinara sauce and sprinkle with Parmesan cheese.

Hella Cauliflower Hummus: Add 1 cup of cauliflower florets to baking sheet, drizzle with olive oil. Roast at 400 F degrees for 10 minutes. Add generous dollop of hummus to baked sweet potato and top with roasted cauliflower.

Pesto Zoodles & Chickpeas: Spiralize a small zucchini (or julienne chop) and microwave with ½ cup cooked chick peas in microwave until heated, about 2 minutes. Stir in 2 tablespoons prepared pesto and top on potato.

Garden Guacamole: Mash together ½ avocado and ¼ cup thawed frozen peas, season with garlic salt and splash of lemon juice. Stir in 1 tablespoon chopped red onion. Dollop on baked potato and top with chopped tomatoes.

Peanut Thai Shrimp: Thaw 3 ounces pre-cooked, deviend shrimp. Quickly sauté in 1 teaspoon olive oil along with ½ cup shredded carrots and 2 tablespoons chopped red onion until just heated. Stir in 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon peanut butter and Sriracha sauce to taste. Add mixture to potato and top with additional peanuts if desired.

24-Hour Diner Breakfast: Top baked sweet potato with one scrambled egg, 2 slices of bacon and a drizzle of maple syrup.

Broccoli Cheese Please: Add 1 cup steamed broccoli over baked sweet potato and top with ½ cup “light” broccoli cheese soup from deli or jar. Add shredded cheddar and chopped green onions to garnish.

Mojo Black Bean Mango: Make relish of 1/3 cup chopped mango, 2 tablespoons chopped red onion, 1 tablespoon chopped cilantro, 1 teaspoon minced jalapeno and juice of ½ lime. Add ½ cup cooked black beans to sweet potato and top with relish.

Blue Cheese Buffalo Chicken: Mix 3 ounces chopped rotisserie chicken with 1 teaspoon Tabasco sauce. Add to top of baked sweet potato and sprinkle with 2 tablespoons blue cheese crumbles. Microwave for 1 to 2 minutes until cheese melting. Serve with celery sticks.

Feta Orange Crush: Scoop out pulp of baked sweet potato, mix with 1 to 2 tablespoons fresh orange juice and 1 teaspoon orange zest. Top with 2 tablespoons Feta cheese crumbles and 2 ounces of mandarin orange segments, broil for 1 minute until cheese bubbling. Top with chopped mint.

Maple Salmon Pecan: Top baked sweet potato with 4 ounces cooked salmon chunks, 2 tablespoons pecan pieces and a drizzle of maple syrup.

Enchilada Sauce Y Mas: Top sweet potato with grated pepper jack cheese and shredded pork. Pour generous amount of warm enchilada sauce on top and sprinkle with pico de gallo.

Coconut Curry: Stir together 1/3 cup Greek yogurt with 1 tablespoon coconut “butter,” 1 teaspoon honey and ¼ teaspoon each curry powder, cumin, turmeric and red pepper flakes. Top sweet potato with 1 cup of favorite steamed veggies and pour on sauce.

25 Tasty Ways to Top a Sweet Potato #Recipes #Fitfluential

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What is your favorite way to top a sweet potato? Which of these ideas do you like most?! Please share in the comments below – XOXO, Jennifer

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Tag Archives: sweet potato

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

BBQ Beef Bean & Sweet ‘Tater Taquitos #TexMexAndFlex

Spicy Salmon, Sweet Potato and Pineapple Kebabs – Healthy Game Day Grub

25 Tasty Ways to Top a Sweet Potato – Quick Ideas!