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Chorizo and Spinach Stuffed Sweet Potato - Lunch Version

2 Servings Recipe By

Ingredients

  • 2 cups Kosher Salt
  • 2 medium Sweet Potato
  • 1 tablespoon Coconut Oil
  • 1/2 pounds Ground Chorizo Sausage
  • 5 cups Spinach

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed potato
  • 564 Calories
  • 35g Total Fat
  • 16g Sat Fat
  • 0g Trans Fat
  • 71mg Cholesterol
  • 91748mg Sodium
  • 37g Total Carb
  • 8g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Healing and Eating for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pour kosher salt into the bottom of a baking dish.
  2. Place sweet potatoes on top of salt. Cover dish with foil.
  3. Bake potatoes at 450F for 60 minutes, or until soft.
  4. Melt coconut oil in a pan.
  5. Saute chorizo until cooked through.
  6. Add spinach and cook until wilted.
  7. Cut open potatoes. Place one potato in each quart freezer bag.
  8. Divide spinach and chorizo among bags, placing over potato.
  9. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warm, about 1-2 minutes.

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