During my Whole 30, I ate a lot of sweet potatoes. I would bake a few at a time so that I always had them ready to go whenever the mood hit me. They were the only thing that would really tide me over when I was hoping for real carbs. Sweet potatoes are perfect because you can bake them in the oven and then top them with all kinds of goodness. Some of the other bloggers are topping them with enchiladas, making little boats out of them (looks delicious, although not Whole 30 compliant), and even zoodling them into great looking noodles.
For me, though, I am usually just looking for something simple to keep me going. I baked some sweet potatoes, hasselback style and rubbed down with a bit of olive oil and salt. Topped with a bit of leftover kalua pig, a sprinkle of green onions and cilantro and a quick dash of Himalayan pink salt. A perfect lunch or dinner combination—complete with healthy carbs, fats to keep you satisfied, and lots of protein. This is a make ahead meal for me mostly because the kalua pig works so well in the crockpot and because roasting sweet potatoes can take an hour to bake.
I like this mostly for a hearty lunch or late breakfast. I usually don’t eat breakfast until about 11:00 am so I am pretty hungry and really wanting something that is really satisfying. I prepare the pork for a dinner once during the week and just be sure to make extra to eat for a lunch or two. Same with the sweet potatoes…I just throw a few extra in the oven and plan to eat them later in the week.
I hope you enjoy!
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