Mexican Stuffed Sweet Potatoes

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With the low-carb craze these days, one of the most frequently asked questions I get is about potatoes. Many people see potatoes as one of the worst “carbs that turn to sugar” offenders and so have pushed all types of potatoes aside and off their plates. Quite honestly this just makes me sad! Because usually, when people toss white potatoes out the window, they also toss sweet potatoes too, which I see as a huge nutritional mistake.

Sweet potatoes are one of our favorite starchy root vegetables and are eaten in our house at least once per week. As a dietitian, I love sweet potatoes because they are…

  • High in fiber and resistant starch- this means they cause less dramatic blood sugar spikes, slow digestion and help us feel fuller, and help feed beneficial gut microbes

  • Rich in vitamins A and C- which helps boost our immune system and reduces inflammation, which we know plays a role in heart disease, diabetes, and cancer

  • Loaded with potassium- to help lower blood pressure (because it’s not all about lowering your salt intake!)

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Sweet potatoes are also very versatile ingredients in the kitchen! If you’re looking to switch your carbohydrate intake from one of white, processed grains, to more whole grain and high fiber choices, then sweet potatoes have got your back in so many ways. They are great prepared by…

  • Roasting as cubes or fry shapes

  • Steaming then mashing

  • Sauteing and then simmering in a soup or stew

  • Baking them whole in the classic way

While all of these cooking methods are great, you maaaay notice that they all require some time over the stove or with the oven on. If you’re also going through a heatwave, you may be saying, “Thank you, next.” Which is why I’ve lately been cooking mine in the microwave! Don’t worry, cooking a tater for 8 minutes in the microwave will NOT kill the nutrients, and in fact may actually retain more of the vitamins and minerals this way than if you boiled it in a large pot of water for 15 minutes. Microwaving also saves me time and allows a perfectly tasty and nutritious meal to come together all that more quickly. Hmm, something to think about…

This brings me to this super duper easy stuffed sweet potato recipe that I’ve been enjoying for a meal prepped lunch. Take 1 microwaved sweet potato, stuff it with some sauteed goodies, drizzle on a sauce, and you’ve got lunch packed in about 10 minutes.

The stuffing options are literally endless and you can really let your culinary creativity shine with sweet potatoes as your blank canvas! I hope you all enjoy this simple and totally nutritious lunch.


Mexican Stuffed Sweet Potato- makes 2 servings


  • 2 medium sweet potatoes

  • 1 tablespoon avocado oil

  • 1 poblano pepper, chopped

  • 2 bell peppers (any color), sliced into thin strips

  • 1/4 cup thinly sliced red onion

  • 1 [14.5 oz] can black beans, drained and rinsed

  • 1/4 cup plain greek yogurt or sour cream

  • 1/2 cup cilantro

  • juice of 1 lime

  • avocado oil, as needed

  • salt to taste


  1. Using a fork, poke holes in the sweet potatoes. Place them on a microwave-safe plate and microwave for 10 minutes.

  2. Meanwhile, in a large skillet over medium heat, heat the avocado oil until shimmering. Then add the poblano and bell peppers and cook, stirring occassionaly, until they begin to soften and brown, about 8 minutes. Add in the red onion and black beans, stir and cook for another 2 to 3 minutes, then remove from heat.

  3. Carefully remove the potatoes from the microwave and once cool enough to handle, use a knife to cut each open, careful not to cut them completely in half. Spoon the pepper and bean mixture evenly into the two potatoes.

  4. To make the cream, combine the yogurt, cilantro, lime, and a tablespoon of avocado oil in a blender or food processor. Process on high, adding in more oil or a splash of water as needed to thin to your desired crema consistency. Taste and adjust salt and lime (or even heat with some jalapeno) to your liking. Drizzle this over your stuffed potato.

  5. Serve immediately, or once cooled package into food storage containers for meal prepped lunches.

BBQ Broccolini Salad


Disclosure: This recipe and blog post were created in partnership with Mann’s Fresh Vegetables (Mann Packing Company). I was compensated for my time and provided with product from Mann’s. All opinions are my own. Thanks for supporting the brands that support Casey Seiden Nutrition!

The Fourth of July has come and gone, so we are firmly into summer now, which means it’s barbeque season! Sadly, living in New York City affords me limited access to an outdoor grill, so I take a more liberal view of what barbeque means throughout the months of July and August. By traditional definition, barbeque is “a meal at which meat, fish, or other food is cooked out of doors, on a rack over an open fire”. When I get the chance to do some grilling at my in-law’s house in the country I take full advantage, but in our city apartment, barbeque means cranking up the oven’s broiler to quickly get a nice crisp and char on some salmon or chicken, and also getting creative with “grilling” vegetables!

Have you ever thrown vegetables on the grill before?

Grilling can transform a vegetable side dish or salad into something truly spectacular! Heating them in such a way brings out their natural sweetness, while also lending a smoky flavor. It also has the nice effect of creating a more crisped, yet still soft texture, which many people don’t associate with veggies.

 However, not all vegetables are well-suited for tossing straight onto the grill. Many are small and oddly shaped, but I’ve happily found a new favorite that can get grilled up with minimal fuss- BROCCOLINI® baby broccoli! I’ve teamed up with Mann’s Fresh Vegetables to showcase their baby broccoli in a barbeque-style summer salad.

 BROCCOLINI® baby broccoli is actually a cross between two vegetables- gai lan and broccoli- and has a sweeter, milder flavor compared to regular broccoli. Plus, since it can be eaten from flower to stem, these larger pieces of BROCCOLINI® baby broccoli are easy grillers whereas broccoli florets may be a bit small and annoying to turn. But do you want to know the best part? My husband, who reeeally dislikes broccoli, will gladly down some charred BROCCOLINI® baby broccoli!


 Tossing some vegetables onto grill helps boosts the fiber content of your summer barbeque spread. Animal proteins that you may be grilling up- like chicken, ribs, and fish- contain zero dietary fiber, but in just three stalks of BROCCOLINI® baby broccoli there is about 5 grams of fiber. Most of us could stand to get more fiber in our diets for improved gut health, blood sugar balance, and heart health, so why not include it in the form of deliciously grilled vegetables!

 And even though we associate winter with cold season, that doesn’t mean keeping up with micronutrients like vitamin C isn’t important in the summer. The good news if that BROCCOLINI® baby broccoli contains 130% of your daily vitamin C needs, alongside other nutrients like vitamin A, calcium, vitamin E, folate, iron, and potassium.


 I don’t know about you, but I’ve got my tongs ready to get this BROCCOLINI® baby broccoli “grilling” and put together this summertime BBQ salad! If you have access to an outdoor grill, replace the broiling steps in this recipe with your outdoor flame.

 BBQ BROCCOLINI® baby broccoli Salad- serves 2

 For the salad:

  • 1 package Mann’s BROCCOLINI® baby broccoli

  • Olive oil spray

  • 2 small ears of corn, kernels cut from the cob

  • 1 tablespoon diced jalapeno

  • ¼ cup chopped red onion

  • Juice of 1 small lime

  • Salt, to taste

  • 4 cups mixed greens

  • 1 cup cooked quinoa

  • ½ lb. shredded chicken breast (I used a rotisserie chicken)

 For the dressing:

  • 2 tablespoons plain greek yogurt

  • 1 tablespoon barbeque sauce

  • 1 tablespoon avocado oil


  1. Heat the oven’s broiler to high. Spray the BROCCOLINI® baby broccoli with some olive oil and transfer it to a baking sheet. Broil for about 15 minutes or until the BROCCOLINI® baby broccoli stars to brown and crisp. Once cooked, remove from the oven and let cool.

  2. While the BROCCOLINI® baby broccoli is cooking, prepare the dressing by whisking together the yogurt, barbeque sauce, and avocado oil in a small bowl. You want the texture to be thin and pourable, so add a tad more oil or a small dash of water as needed.

  3. In a medium mixing bowl, combine the corn kernels, diced jalapeno, and red onion. Drizzle the lime juice over the mixture and season with salt to taste.

  4. When the broccoli is cool enough to handle, roughly chop the stems into 1 inch pieces.

  5. Plate the salad by layering 2 cups of greens onto each plate, then top each bed of greens with ½ cup cooked quinoa, equal amounts of chicken, BROCCOLINI® baby broccoli, and corn salad. Drizzle with the barbeque dressing and toss to coat and combine flavors.


Bitter Greens Bowl

Do you eat differently when your partner isn’t around for a meal?

Danny is traveling for work this week and when the husband’s away, my favorite, semi-strange (to him) foods in funky but delicious combinations have their day! That usually means more beans, greens that aren’t spinach or kale, and some more pugent flavors. This Bitter Greens Bowl encompasses all of the above, but I PROMISE it is delicious in every single way! And hey, perhaps even your other half would like this combination too.

The recipe is written for one person, but the ingredients can easily be doubled to feed two people or for dinner one night and lunch the next.

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Bitter Greens Bowl

vegan, nut-free/serves 1

  • 1 medium sweet potato

  • 1 tablespoon olive oil

  • 1/2 cup diced yellow onion

  • 1 garlic clove, minced

  • 3 cups chopped dandelion greens (tough stems removed)

  • juice of 1/2 lemon

  • 1 cup sugar snap peas

  • 1/2 (15.5 oz.) can low sodium chickpeas, drained and rinsed

  • 1/2 cup kraut or pickled vegetable of choice, I used Cleveland Kraut’s Beet Red

  • 1 tablespoon tahini

  • flaky sea salt

  1. Preheat the oven to 450 degrees. Bake the sweet potato until softened. When cooled, cut into 4 pieces.

  2. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the onion and saute for 3 minutes. Add the garlic, dandelion greens, and lemon juice. Saute until the greens have wilted. Remove the greens from the pan and set aside.

  3. To the heated pan add the snap peas, chickpeas, and another glug of olive oil. Saute until the peas start to brown and blister.

  4. In a bowl or on a plate, place the sweet potato, dandelion greens, peas and beans, and some kraut. Drizzle with tahini as desired and top with flaky sea salt.

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