Stuffed Sweet Potato

• 3-4 medium sized sweet Potatoes
• 3 cups cauliflower rice (homemade or store bought)
• 1 tablespoon oil
• 1 cup celery
• 1 cup chopped bell peppers
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1⁄4 teaspoon salt
• 1⁄2 cup homemade cashew ricotta 
• 1⁄4 cup chopped fresh parsley or cilantro

1. Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper. Scrub the sweet potatoes and pat dry. Drizzle a little oil over the top and prick the outsides all over with the tines of a fork.  Place on the prepared baking sheet and bake until fork tender (about 45 minutes to 1 hour, depending on size.)
2. Meanwhile, prepare your filling. Roughly chop the cauliflower and add to a food processor if making cauliflower rice from scratch. Pulse till it resembles rice or couscous.
3. Heat oil in a cast-iron pan and add the celery & bell peppers; sauté for a couple of minutes before adding in the oregano, dried basil, and salt. Continue to cook for about 5-10 minutes until all ingredients are cooked.
4. Once your potatoes are cooked (which you can determine by piercing a sharp knife into the potato and if it goes through super easily then it is definitely ready!), take them out of the oven and make a slit down the middle like in the image above.
5. Stuff as much of the filling into each potato and top with ricotta and fresh herbs.
6. ♡ Sprinkle a little love, say a little prayer, and nourish yourself.