Stuffed sweet potato with kale, black beans and hummus
This stuffed sweet potato features a hearty filling of sautéed kale and warm black beans, all topped with creamy hummus. It's a nourishing plant-based meal that balances sweet and earthy flavours, perfect for a quick lunch or dinner.
Cook time 10 min
Prep time 15 min
Ingredients:
1 sweet potato3/4 cup kale
1/2 cup black beans
1/4 cup hummus
2 tbsp water
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.
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.
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.
Stuffed sweet potato with kale, black beans and hummus FAQ:
Bake the sweet potato at 400°F (200°C) for 45-60 minutes. It's done when it's tender and easily pierced with a fork.
Yes, you can substitute kale with other leafy greens like spinach or Swiss chard. Adjust the cooking time as necessary, as different greens wilt at different rates.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
A medium-sized sweet potato works best for this recipe. Aim for one that is about 6-8 ounces in weight to ensure it cooks evenly.
The recipe is already vegan as it contains only plant-based ingredients: sweet potato, kale, black beans, and hummus.
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.
Nutrition per serving
1 ServingsCalories 400kcal
Protein 16g
Carbohydrates 60g
Fiber 18g
Sugar 6g
Fat 12g
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