About this Recipe
When you think about eating after bariatric surgery, you think about protein, right? So where do these loaded sweet potatoes fit in? Well, for starters once tolerated well it’s completely acceptable to introduce (complex) carbs back to your diet. Remember that bariatric surgery isn’t about eliminating carbs – it’s about creating balance.
Sweet potatoes are a great source of fiber, B-vitamins and beta-carotene. And with 3 high-protein toppings, this dish is a winner for sure!
3 servings (4 oz/120g each)
Nutritional facts per serving:
17.8 g protein
17.4 g fat
8.3 g carbs
1.3 g fiber
- 1 small sweet potato, peeled
- 2 tbsp olive oil
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 1/2 lb (225 g) lean ground beef
- 1 tsp paprika powder
- 1/2 tsp cumin powder
- Salt & pepper to taste
- Low-fat Greek yogurt
- Grated cheddar cheese
If you can’t tolerated ground beef, try ground turkey or shredded chicken instead. Adjust the herbs and spices to your own liking. And omit the onion and scallions if they make you bloated.
If you’re lactose-intolerant, substitute the Greek yogurt for soy yogurt. Or use a lactose-free alternative.
Step by Step Instructions
Preheat oven to 350 F (180C). And line a baking sheet with parchment paper.
Cut the sweet potato in thin slices.
In a mixing bowl, add sweet potato slices, 1/2 of olive oil, salt and pepper.
Spread the coated sweet potato slices evenly on the lined baking sheet. And place the baking sheet in the oven, about 20 minutes, flipping halfway.
In a skillet, heat olive oil and add the chopped onion and minced garlic until sautéed. Add the ground beef, cook until browned.
Take a plate and add about 1/3 of the sweet potatoes first. Next 1/3 of the ground beef. Top with Greek yogurt, cheddar cheese and scallions.
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