As a junior in high school, I get asked about my college plans at least once a day. I still don’t know how I fell about this. At times I am jumping-up-and-down excited to start a new chapter in my life, but other times I get overwhelmed and stressed about what I should choose as my career path. Not to mention the pressure I put on myself about getting into the selective schools of my dreams.
I know that no matter what school I end up going to, I will still have the experience of a lifetime. I’ve got big plans for myself, which includes studying abroad in France for at least a few months. I know that with these new experiences I will meet inspiring friends and professors, and I am anxious to see what the future holds. I am also a bit worried about the food situation, as some of you fellow foodies may relate to. How in the world am I supposed to procrasti-bake without an oven at my side? How will I get to prepare an insta-worthy plate without proper lighting? Oh the foodie probs….
Last week I was contacted by Stephanie from John-Hopkins University to contribute healthy recipes that can be made in a college dorm for an article on her school’s website. First off, I cannot portray the level of my excitement when she emailed me. A few seconds later, it hit me. What the heck are college students supposed to cook in their cramped dorm rooms besides Ramon Noodles? And so the brainstorming for recipes began.
I immediately wrote down my go-to meals during the week, discouraged that each option required either an oven or a stovetop. Suddenly, the light bulb went off in my head, and I remembered my beloved sweet spuds. Sweet potatoes are my favorite meal base, as they are so dang versatile! Even better, these taters can be zapped in five minutes for a simple, inexpensive breakfast, lunch, or dinner. The creative ideas began to flow, and eventually, flood my brain. So much in fact that I couldn’t decide on just one sweet potato recipe to share. A breakfast, lunch, and dinner rendition were necessary for me to show my spud love.
And so I present to you three incredible, fast, and creative stuffed sweet potatoes, so that we foodies will be able to achieve our gourmet food satisfaction levels without the assistance of the oven.
You can also read the orignal article by Steph here.
- 1 purple sweet potato
- 1 container vanilla greek yogurt ( I recommend Siggi's vanilla skyr)
- ½ cup chopped strawberries
- 2 tbsp nut butter
- optional: cacao nibs, granola, or coconut for an extra crunch
- 1 regular sweet potato
- 2 tbsp crumbled goat cheese
- ½ cup frozen cherries
- 2 tbsp chopped pistachios
- 1 regular sweet potato
- ½ cup edamame
- 1 tbsp matchstick carrots
- 2 tbsp Sriracha cashew mayo (recipe below)
- green onions and cilantro for topping
- ½ cup cashews, soaked overnight
- 1 tsp sriracha
- 1 tsp maple syrup
- Microwave the potato by using the potato button on your microwave. If your microwave doesn't have this you can microwave for 5-10 minutes depending on the size of your potato. Fill with yogurt, strawberries, nut butter and optional toppings. Eat up!
- Microwave sweet potato. (See notes above). Defrost frozen cherries in the microwave at 50% power for about one minute. Top potato with cherries, cheese, and pistachios.
- Make the cashew mayonnaise by combining all of the ingredients in a blender or food processor. Top microwaved sweet potato with all of the ingredients.