Some people order "protein style" burgers with no bun. Well, I like to think of this as a "protein style taco"–all the fillings with a yam base instead of a shell. (Yes, yams can be eaten without brown sugar and marshmallows!) Although the cook time is a little long, the amount of prep time is minute (get it–mInute as in time and minUte as in small...). Make as many as you want and store them in the fridge for a week's worth of easy, healthy and filling lunches ready to just be warmed up and assembled!
(For printable PDF, click HERE)
Serves: 1 | Active Prep Time: 5-15 minutes | Cook Time: 35-55 minutes
Yams (as many as you want)
Olive Oil (optional)
Toppings: Bell pepper
Plain Greek Yogurt
Wash, dry and pierce yams, and lay on a lined baking tray
(Optional) Pour a drizzle of olive oil on and sprinkle with salt, pepper and any other seasoning. Then rub in by hand. This makes the skin yummier, but if you're really crunched for time, then skip it.
Bake at 450° for 35-55 minutes depending on the size of the yam. (If you hear a mysterious squealing sound, then you either forgot to pierce them or should do so more thoroughly)
Remove from oven once a knife or fork easily inserts into the fattest part.
Slice lengthwise down the middle and top with chopped bell peppers; tomatoes; spring onions; grated cheese; black or garbanzo beans; and a dollop of plain, Greek yogurt. Then sprinkle with cumin, coriander and paprika and squirt some lime over.