Many people look for fiber as part of a well-rounded diet and often associate it with digestive health and satiety. “Dieticians are teaching people to focus on fiber first, followed by healthy fats, proteins and finally reduced carbohydrate intake.” says Erich Chieca, culinary collective lead at Hormel Foods. As its health benefits are becoming more widely known, there’s been a massive surge online of recipes, tips and products, all focused on how to get more fiber. It’s official: Fiber is trending.
The good news is that it’s simple and delicious to incorporate fiber-rich foods and protein sources into your meals. Fiber-containing foods like fruits and vegetables, legumes and beans, nuts and seeds, and whole grains can be easy additions to everyday dishes. We’ve got you covered with recipes that show just how easy it can be to include more fiber and protein in your meals using everyday ingredients you may already have in the cupboard.
Chili-Loaded Sweet Potatoes
Easy MealsIngredients
| 4 | medium sweet potatoes |
| 2 | tablespoons extra-virgin olive oil |
| 1 | teaspoon salt |
| ½ | teaspoon black pepper |
| 1 | (15-oz.) can HORMEL® Chili, with or without beans |
| 1 | (15-oz.) can black beans, drained and rinsed |
| ½ | teaspoon chili powder, optional |
| 1 | cup shredded cheddar or Mexican blend cheese |
| ½ | cup sour cream, for garnish |
| Sliced green onions, for garnish |
Directions
Preheat oven to 425°F. Prick sweet potatoes with a fork, and rub with olive oil, salt and pepper. Place sweet potatoes directly onto a parchment-lined, rimmed baking sheet.
Roast until potatoes are fork-tender and the skins are lightly crisped, about 40-50 minutes
Meanwhile, combine chili and black beans in a saucepan over medium heat. Stir in chili powder, and cook until heated through and slightly thickened, about 5 minutes.
Remove potatoes from oven and let cool. Slice each lengthwise and gently fluff insides.
Top evenly with chili mixture and shredded cheese. Garnish with a dollop of sour cream and green onions, and serve.
Tip: Add cooked ground turkey, beef, pork or chicken to chili mixture for additional protein.
Peanut Noodle Power Bowls
Easy MealsIngredients
| 8 | ounces whole grain lo mein or spaghetti noodles |
| ⅓ | cup SKIPPY® Creamy Peanut Butter |
| 3 | tablespoons low-sodium soy sauce |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon honey or maple syrup |
| 2 | teaspoons sriracha or chili garlic sauce, optional |
| 1 | teaspoon fresh ginger, grated |
| 1 | clove garlic, minced |
| 2 | cups shredded green or red cabbage |
| 1 | cup shelled edamame, thawed if frozen |
| 1 | cup shredded matchstick carrots |
| ½ | red bell pepper, thinly sliced |
| 3 | green onions, sliced |
| Chopped fresh cilantro, for garnish | |
| PLANTERS® Dry Roasted Peanuts, roughly chopped, for garnish | |
| Lime wedges, for serving |
Directions
Cook noodles according to package directions until al dente. Drain and rinse with cool water to stop cooking, and set aside.
Combine peanut butter, soy sauce, rice vinegar, honey, sriracha, ginger and garlic in a large bowl, whisking until smooth and adding warm water, a tablespoon at a time, as needed, until a pourable sauce forms.
Add noodles, cabbage, edamame, carrots, bell pepper and green onions, and toss gently to coat with sauce. Cover and chill until ready to serve.
Divide among serving bowls and garnish with cilantro, peanuts and a squeeze of lime.
Black Bean Sweet Potato Tacos
Easy MealsIngredients
| 2 | medium sweet potatoes, peeled and cut into ½-inch cubes |
| 2 | tablespoons extra-virgin olive oil |
| ½ | teaspoon chili powder |
| 1 | teaspoon cumin, divided |
| 1 | teaspoon salt |
| ½ | teaspoon black pepper |
| 1 | (15-ounce) can black beans, drained and rinsed |
| ¾ | cup HERDEZ® Salsa Casera, Mild, Medium or Hot |
| ½ | teaspoon smoked paprika |
| ¼ | teaspoon garlic powder |
| 8 | (6-inch) corn or flour tortillas |
| 2 | cups shredded lettuce |
| 1 | container WHOLLY® Guacamole |
| Queso fresco, crumbled, for garnish | |
| Chopped fresh cilantro, for garnish | |
| Lime wedges, for serving |
Directions
Preheat oven to 425°F. Toss sweet potatoes with olive oil, chili powder, ½ teaspoon of cumin, salt and pepper, then spread into an even layer on a parchment-lined, rimmed baking sheet.
Roast, stirring halfway through, until tender and lightly caramelized, about 20-25 minutes.
Meanwhile, combine black beans, salsa, smoked paprika, garlic powder and remaining cumin in a saucepan over medium heat. Bring mixture to a simmer and cook until thickened slightly, about 8-10 minutes.
Warm the tortillas in a dry skillet or directly over a flame until soft and lightly charred.
To assemble, top each tortilla with roasted sweet potatoes, and black bean mixture. Garnish with lettuce, guacamole, queso fresco and cilantro. Serve with lime wedges.