Sunday, August 11, 2013

White Bean and Kale Stuffed Sweet Potato with a side of Roasted Parmesan Tomato Quinoa

This was THE BEST. So healthy and delicious!!

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/4 tsp red pepper flakes
  • 1 1/2 cups (or 1 can) cooked and drained white beans
  • 6 cups kale, trimmed and sliced
  • Lemon
  • Salt and pepper
  1. Preheat oven to 400 degrees
  2. Clean the potatoes and stab them with a fork
  3. Place on a baking sheet and put in the oven for about 1 hour
  4. While cooking, heat olive oil over low-medium in a large skillet
  5. Add garlic and cook for 1 minute, stirring constantly
  6. Add beans and cook for 5 minutes, continuing to stir
  7. Add kale, cover the pan, and let kale soften. This took me about 15 minutes as I used a lot of kale. I would check every few minutes and stir
  8. Lightly squeeze half a lemon over and season with salt and pepper
  9. Slice each potato open and stuff with kale and bean mixture

Original recipe here

I made this with a side of Roasted Parmesan Tomato Quinoa

  • 1 c. quinoa
  • Grape tomatoes
  • Olive oil
  • Parmesan
  1. Cook quinoa according to package directions
  2. Roast tomatoes (find recipe here)
  3. 5 minutes before tomatoes are finished, sprinkle parmesan on top
  4. Add tomatoes to quinoa


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