• Kristen

Stuffed Sweet Potatoes | Serves 2


Ingredients

• 2 large sweet potatoes

• 2 cups vegetable broth

• 1 cup quinoa, rinsed and uncooked

• ½ teaspoon coconut oil

• 1 cup butter lettuce or other, chopped

• Salt and pepper to taste


SALSA

• 1 baby cucumber, diced

• ½ mango, peeled and diced

• 8 small yellow or red cherry tomatoes, diced

• 2 teaspoons fresh cilantro, finely chopped

• ½ red pepper, chopped

• ½ lime, juiced

• Salt and pepper to taste


Instructions

Preheat oven to 375°F. Wrap each sweet potato in foil . Bake for 45 to 60 minutes . In a saucepan, bring vegetable 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 . Combine all salsa ingredients . Cut sweet potatoes open, add coconut oil, and top with quinoa, lettuce, and salsa .


Recipe derived from: https://my.standardprocess.com/Products/Literature/Patient-Purification-Program-Guide

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