Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Dress baked sweet potatoes with broccoli, barley, and cheddar cheese for kid-appeal and a hearty boost of nutrition.

Cheryl Slocum
Recipe by Cooking Light September 2014

Gallery

Credit: Squire Fox; Styling: Carla Gonzales-Hart

Recipe Summary

hands-on:
12 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: 1/2 cup topping and 1 potato)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Bake potatoes according to recipe instructions.

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  • Cook barley according to package directions, omitting salt and fat.

  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water to pan. Cover and cook 4 minutes or until crisp-tender. Stir in cooked barley, salt, and pepper; uncover and cook 1 minute. Stir in cheese. Top potatoes with barley-broccoli mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

409 calories; fat 17.1g; saturated fat 4g; mono fat 10.8g; poly fat 1.7g; protein 9g; carbohydrates 58g; fiber 10g; cholesterol 10mg; iron 2mg; sodium 399mg; calcium 168mg.
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