Stuffed Sweet Potatoes

I love when an entire meal comes in its own little package. These bean and kale-stuffed potatoes make a great meal – not only because they’re hearty, filling, and super healthy, but also because they’re super easy to make and can be made ahead of time (since you’re very busy and important.) They’re flavoured with garlic, pepper, and rosemary, and even the texture is awesome – soft sweet potatoes and beans balanced with crunchy kale. Perfect!

These sweet potatoes are a complete meal all by themselves, and you can adapt this recipe to whatever greens and beans you have – you could use chard or spinach instead of kale, and any kind of bean would work!  You can cook the sweet potatoes ahead of time and throw together the filling right before you serve, or you can make the whole recipe ahead and just heat it up when it’s time to eat. It’s the perfect midweek meal when you want something hearty and healthy but you barely have enough time to open a can of soup.

From the kitchn

Makes 5 servings

Ingredients

5 medium sweet potatoes

1 tbsp olive oil

1 shallot, diced

1 garlic clove, minced

1 sprig fresh rosemary

1/2 tsp red pepper flakes

1 can white beans, drained and rinsed, or 1 1/2 cup cooked white beans

6 cups kale, trimmed and sliced into ribbons

Juice of 1 lemon

Salt and pepper

Directions

Cook sweet potatoes: preheat oven to 400. Scrub sweet potatoes and prick all over with a fork. Place on a baking sheet and bake until soft all the way through; it’ll take about 45 minutes to an hour.

Make the filling: in a large saucepan with a cover, heat olive oil. Cook shallot until softened, about 5 minutes. Add garlic, rosemary, and red pepper flakes, cook about 1 minute. Add beans and cook, stirring, for about 5 minutes. Add kale and the juice of half the lemon and cover the pan. Cook 5 minutes or until kale has softened. Add the juice of the other half of the lemon and stir to get all the yummy little brown bits off the bottom of the pan.

Cut each potato lengthwise and push the ends together to open it up a bit. Stuff with beans and greens mixture and season with salt and pepper. Serve right away, or store in the fridge and reheat when ready to serve.

A neat little package with a delicious, nutritions filling, these potatoes make an easy, yummy, gluten-free and vegan dinner!

 

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