Let’s face it, hotdogs are a classic. They can fill you with nostalgia for summertime and childhood; only trouble is, they aren’t particularly healthy. When we were kids, it didn’t matter. But now that we’re adults, we try to keep our diet free of extra sodium and nitrates. And that bun! We know we don’t need that extra bread!
In the BodyRock kitchen, we try to be problem solvers! We’ve taken an all-natural sausage, done away with the bun, and added a sweet potato!
Loaded with beta-carotene, vitamin C, manganese, copper, potassium, fiber, and B vitamins, we’ve taken a healthy side and turned it into a healthy resting place for your sausage!
Give it a shot and raise some eyebrows at your next barbecue!
Know What Else Is A Super Easy Recipe?? SMOOTHIES!!
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As with any hotdog, you are free to top this creation anyway you wish. Here is what we came up with:
- 1 all-natural sausage
- 1 sweet potato
- vegan mayonnaise
- Dijon mustard
- tomato, diced
- lettuce, shredded
- green onion, chopped
Preheat oven to 350. Cut ends off sweet potato, cut in half length-wise. Grease the bottom of baking dish with olive oil, place the sweet potato in the dish, flesh side down. Bake for 60 minutes or until tender. Cook up your sausage using your preferred method (barbecue, pan-fry etc). Place a few dollops of vegan mayo in a bowl and mix with sriracha, to taste. Dice tomato, chop onion, shred lettuce. When done baking, top the sweet potato with the sausage, sriracha mayo, Dijon mustard, lettuce, tomato and green onion. Dig in!
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