Our love for Mexican Sweet Potatoes {Gotta love them Complex Carbs!}

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I have been wanting to share with you guys one of our really easy meals that we believe all runners should be eating.

Baked Sweet Potatoes loaded with all the mexican toppings, we call them Fiesta Mexican Baked Yams! Yams, Sweet potatoes or whatever potato you prefer works.

We found that we run better and more consistently when we are eating a good mixture of carbohydrates from complex (slow-releasing) carbs to more simple (fast-releasing) carbs.


Complex carbs are broken down and digested slowly by our body, providing a steady stream of “sugars/glucose/carbs” into our blood stream and out to power our cells. Complex carbohydrates (preferably from whole-foods) do not spike blood sugar like fatty foods or refined carbohydrates do, contrary to what most people think about carbohydrates.

Make sure that you are not eating complex carbohydrates with animal foods or oils because that is when you will get a major spike in blood sugar!

Back to how this relates to running. 

So like I said, we like to eat complex carbohydrates along with simple ones and protein during most meals. 

Complex Carbohydrates from whole plant-foods contain protein so we got that covered in one go.

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Examples: Sweet Potatoes, Beans, Chickpeas, Oatmeal, Pasta. Oh and a bonus is these come with Fiber, which 97% of Americans do not meet the daily minimum recommendation for 

 
So for breakfast we have been eating Oatmeal (complex carbohydrates that also contain enough protein) with berries, banana, melon, or other seasonal fruit (simple carbohydrates)

All fruit and vegetables even contain fat, the good kind of fat! They also all contain protein. 

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But to include some of the healthiest foods into our diet we also make sure to eat raw walnuts and flaxseeds every day and occasionally raw cashews.

This Sweet Potato meal has it all, its got complex slow releasing carbohydrates that help us top up our glycogen, its got lots protein from the beans (to aid the body in repairing muscle tissue-however the body does not need a lot of protein, it actually stores and recycles amino acids to use when it needs to make protein), its got loads of vitamins/minerals from the veggies and it even has some omega-3s/fat from the avocado and cashew cream! We will usually finish the meal with a bowl of berries and banana to get in some simple carbohydrates, especially for dessert before bed!

Meals like these are powerhouses for us runners and we feel the difference. 

Here is the RECIPE

SERVES 2, prep/bake time: 60-90 minutes

INGREDIENTS:

 When we do not have time to make home-made chili we often buy these beans!

When we do not have time to make home-made chili we often buy these beans!

  • 4 medium-large Yams or Sweet Potatoes (2 each, big if your really hungry)
  • 1 x 15oz can veggie chili (we like Amy’s) or vegetarian/fat-free refrained beans
  • 1/2 cup Salsa
  • 1/4 cup red onion (optional)
  • 1/2 cup tomatoes chopped (optional/seasonal)
  • 1/2 avocado (optional/seasonal)
  • 1/2 cup canned corn (optional)
  • 1/2 cup of my Cilantro Lime Sour Cream ( recipe below)
  • Cilantro to garnish
  • hot sauce if you want it
    • Optional: a pinch of Vegan cheddar cheese shreds (optional- we never eat this stuff because it is not a whole-food but occasionally it is fun)

DIRECTIONS:

Preheat oven to 350F.

Wash potatoes and poke holes in them with a fork or a knife.

Place on a baking sheet (lined with parchment paper) and bake 45 - 85 minutes.
The baking takes the longest so we usually put them in the oven right as we get home and then go do other things while they bake.

Depending on your oven and the size of the potatoes, baking times vary so check and rotate after 45 minutes.

When we have about 20 minutes left baking time, we usually prepare/chop all the toppings, make the tofu sour cream and get it all ready.

Heat the beans/chili in a small saucepan until warm.

If you want to make the sour cream, make that now (recipe below)

Slice each potato long ways so you can stuff them with toppings!

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Have fun topping them, making them pretty and enjoying them!!!

We always eat these with a green salad.

 

Love you guys, let me know if you make these and how you like them?

P.S they taste really good cold as left-overs

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Cilantro Lime Sour Cream

INGREDIENTS:

  • One of the following (your choice) Tofu/Yogurt/Cashews

1/2 package silken tofu (firm silken or regular silken) about 7 oz.

1 cup plain soy yogurt in the place of the tofu, yes it sounds strange but they often use this in Australia/UK and we actually like it.

1/4 cup raw cashews + just enough water to blend them into a thick cream

  • Juice of 1 lime ( about 2 tablespoons)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon miso paste
  • 1/4 cup finely chopped cilantro 
  • salt and pepper to taste

DIRECTIONS

Combine the ingredients in a small food processor or blender, and blend until smooth. Salt and pepper to taste.


It is totally pumpkin season and all we want for dessert is all things pumpkin, so we will be making these Pumpkin Spice Truffle Bars by Feasting on Fruit SOON!


This Recipe is from our COOKBOOK which is loaded with recipes we eat daily like our home-made chili recipe that we usually eat with these Baked Yams!