Stuffed sweet potato with kale, black beans and hummus
Discover a wholesome recipe for a stuffed sweet potato filled with nutrient-rich kale, hearty black beans, and creamy hummus. Perfect for a nutritious and delicious meal, this easy-to-make dish combines tender sweet potato with a savory filling, offering a delightful blend of flavors and textures in every bite.
- 06 Mar 2025
- Cook time 10 min
- Prep time 15 min
- 1 Servings
- 5 Ingredients
Stuffed sweet potato with kale, black beans, and hummus is a nutritious and delicious meal that's perfect for a quick lunch or dinner. This recipe combines the natural sweetness of sweet potatoes with the earthy flavors of kale and black beans, topped with creamy hummus for an extra layer of taste and texture. It's a great way to enjoy a plant-based dish that's rich in fiber and protein.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potato thoroughly.
- Prick it several times with a fork to allow steam to escape while baking.
- Place the sweet potato on a baking sheet and bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- While the sweet potato is baking, heat a skillet over medium heat.
- Add the kale to the skillet along with 2 tablespoons of water.
- Sauté the kale for about 5-7 minutes, or until it is wilted and tender.
- Set aside once done.
- In a small saucepan, add the black beans and heat over medium-low heat for about 5 minutes, or until warmed through. Stir occasionally.
- If preferred, you can season the beans with a pinch of salt or spices like cumin or chili powder.
- Once the sweet potato is done baking, remove it from the oven and let it cool for a few minutes.
- Slice the sweet potato open lengthwise to create a pocket for the filling.
- Start by adding the sautéed kale inside the sweet potato.
- Top with the warmed black beans.
- Finally, drizzle or dollop the hummus over the top of the beans.
- Optionally, you can garnish with some additional toppings like chopped fresh herbs, a squeeze of lemon juice, or a sprinkle of red pepper flakes.
- Serve immediately while warm.
Tips:
- Ensure the sweet potato is fully cooked and tender before stuffing to make it easier to eat.
- For added flavor, season the kale with your favorite herbs and spices while sautéing.
- If you prefer a spicier kick, add a pinch of chili powder or red pepper flakes to the black beans.
- Use a flavored hummus, such as roasted red pepper or garlic, to enhance the taste profile.
- Consider roasting the sweet potato in the oven rather than microwaving for a slightly crispy skin.
There you have it – a simple yet flavorful recipe for stuffed sweet potatoes with kale, black beans, and hummus. This dish is both satisfying and packed with nutrients, making it a great option for a healthy meal. By following the tips provided, you can customize the recipe to suit your palate and enjoy a delicious, wholesome meal that's easy to prepare.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 18g | 48% |
| Sugar 6g | 6% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.58g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1040ug | 116% |
| Choline 72mg | 14% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 2.71mg | 17% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 55mg | 60% |
| Vitamin E 2.55mg | 17% |
| Vitamin K 210ug | 177% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.69mg | 77% |
| Iron, Fe 6mg | 50% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 1190mg | 35% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 550mg | 36% |
| Zinc, Zn 2.14mg | 19% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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