Kale and Black Bean Stuffed Sweet Potato
Kale and Black Bean Stuffed Sweet Potato, nourishing, healthy, quick and easy.
Servings: 2
Calories: 338kcal
Ingredients
- 2 sweet potatoes
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic chopped
- 1 cup yellow squash diced
- 2 cups kale leaves stripped from stems and chopped
- 1 cup organic black beans
- 1/2 teaspoon cumin ground
- 1/4 teaspoon each salt and pepper
- 1 tablespoon fresh lime juice
Instructions
- Bake sweet potatoes in 375 oven for 45 minutes or until tender
- While sweet potatoes are cooking, heat olive oil in a medium sized skillet over medium heat. Add chopped garlic and saute for 1 minutes (be careful not to burn)
- Add yellow squash to pan and cook for 2 minutes.
- Add kale, stir well, reduce heat to medium low, and cover skillet for 4 minutes to allow kale to wilt.
- Once kale has sufficiently wilted add black beans, cumin, salt, pepper, and lime juice. Stir well to combine and cook for 3 more minutes.
- Remove sweet potato from oven, when cool enough to touch, split open and drizzle with olive oil, a pinch of cumin, salt and pepper, and a squeeze of lime juice. Pile kale mixture on top of sweet potato.
- Bring this kale and black bean stuffed sweet potato to work for lunch, parade it around your office, make all of your coworkers jealous.
Notes
- I typically cook sweet potatoes ahead of time which makes this a 10-minute meal! #winning
- Any dark leafy green works well in this recipe; spinach, swiss chard, collards, or dandelion greens.
Nutrition
Serving: 1g | Calories: 338kcal | Carbohydrates: 56g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 200mg | Fiber: 12g | Sugar: 13g
