When it comes to sweet potatoes, I'm hopelessly in love. I could eat them in any form – but this baked sweet potato with a spicy BBQ ground beef filling is definitely one of my all-time favorite recipes. It keeps appearing on my menu because I just can't get enough of it.
The combination of soft baked sweet potato, creamy hummus, flavorful ground beef, chickpeas, and golden-brown melted cheese is pure comfort food for me. The recipe is satisfying, balanced, and incredibly aromatic – perfect for days when I need something hearty and nourishing. Especially during the luteal phase, this baked sweet potato is a dish that makes me happy every single time.
This recipe was inspired by the recipe blog cook nourish bliss and their recipe for Vegan Stuffed Sweet Potatoes. If you look at my recipe, you'll probably notice right away that it's not vegan, since I use ground beef. I've also made a few other changes and have deviated quite a bit from the original recipe, although I still use the same spices. The original recipe, which uses walnuts instead of meat, is also very suitable for the luteal phase. So feel free to try both recipes and let me know in the comments which one is your favorite!
Weitere Änderungen gegenüber dem Originalrezept beinhaltet Hummus, Kichererbsen statt schwarzen Bohnen, eingelegte anstatt frische Jalapeños, richtiger Käse zum Überbacken... Sie hingegen empfiehlt zu den Süßkartoffeln Guacamole anstatt Sour Cream zu reichen, was ich mir auch sehr gut vorstellen könnte.
I already shared my version for a protein-rich sour cream dip with you a few weeks ago. It goes perfectly with this cheesy baked sweet potato, as it balances out some of the spiciness and provides a very good contrast to the spicy BBQ ground beef filling.
This recipe works wonderfully for working from home. I usually prepare the BBQ ground beef filling the evening before. Then, when working from home, you just need to remember to put the sweet potato in the oven in time. You can use both baking times to continue working.
During the luteal phase, many women are particularly plagued by PMS (premenstrual syndrome). Meanwhile, this is the time to take care of yourself, supporting your body with the right nutrients for the subsequent menstrual phase.
During this time, you may experience water retention, digestive problems, mood swings, and even back and abdominal pain. Nutrients that can be particularly helpful during this time include vitamins B1, B6, D, and E, as well as iron, potassium, calcium, magnesium, omega-3 fats, long-chain carbohydrates, progesterone-like phytohormones, antioxidants, and chlorophyll.
I have specifically chosen some ingredients for this recipe so that their nutrients can support you and your hormonal balance during this time:
Are you looking for more recipes for the luteal phase? Then simply take a look at the category luteal phase , follow along and let yourself be inspired!
[trp_language language="de_DE"] https://youtube.com/shorts/L89h6xp4-kw?is=Xt0Qck7TBjvgBUQM [/trp_language] [trp_language language="en_US"] https://youtube.com/shorts/VUU8b42E3i8?is=Fd1WYg-dAiylGsuY [/trp_language]This stuffed sweet potato with a spicy BBQ ground beef filling is a satisfying and balanced oven-baked dish that tastes especially delicious with creamy hummus, chickpeas, and a golden-brown cheese crust. The combination of complex carbohydrates, protein, and fiber-rich ingredients makes this recipe ideal for the luteal phase, when the body often craves nourishing and warming meals.
Cut the bell pepper and onion into strips. Also, have the garlic ready.
Heat the oil in a pan and cook the ground beef well. You can also season it with salt and pepper at this stage. Some liquid will usually be released during browning. Let this evaporate completely before proceeding to the next step.
Now add the vegetables, i.e., the bell pepper and onion strips, and sauté them. Add the remaining spices as well and toast them briefly.
Deglaze with soy sauce and distribute it well in the pan. Once everything is nicely browned, add the tomato passata and cover the pan.
Let the BBQ beef simmer for about 5-10 minutes, then season it with salt and pepper to taste and set it aside.
Use a fork to prick holes all over the sweet potato. Then place it on a piece of parchment paper and bake in a preheated oven at 350 °F (180 °C) for about 30 minutes. The baking time may vary depending on the size of the sweet potato. The inside of the sweet potato should no longer be hard after baking.
Carefully cut the hot sweet potato lengthwise and mash the flesh slightly with a fork. Season both halves with a little salt.
Now spread the hummus on top, along with a portion of BBQ filling. Then add the chickpeas, jalapeño slices, and grated cheese.
Bake the sweet potato in the oven for about 15 minutes at 350 °F (180 °C), using top/bottom heat.
The baked sweet potato with hummus and BBQ beef filling is best served with High-Protein Sour Cream.
servings 2
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Tip: If you haven't used up all the BBQ beef filling for this recipe, it's also delicious on a baked slice of bread topped with cheese!
