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RECIPES: VEGAN MAINS

SOUTHWESTERN STUFFED SWEET POTATOES

May 10, 2020 by Renee Tavoularis

SOUTHWESTERN STUFFED SWEET POTATOES

Sweet potatoes are an incredibly versatile and nutritious vegetable perfect to stuff with kale and black beans for a simple yet satisfying plant-based dinner. If you’re looking to save even more time in the kitchen, prepare a batch of roasted sweet potatoes at the beginning of the week and simply reheat and stuff with the filling when you’re ready for dinner.

SERVES 4
35 MINUTES
8 INGREDIENTS
VEGAN
GLUTEN-FREE

Ingredients

4 medium sweet potatoes, scrubbed clean, dried and halved lengthwise
1 tablespoon olive oil
1 shallot, minced
1 15 ounce can black beans
4 cups kale, stems removed and finely chopped
1 teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon ground black pepper 

Instructions

  • Preheat oven to 375F. Use a fork to poke holes all over the cut side of each of the sweet potato halves. Place on a baking tray and bake in the oven for 30 minutes or until tender. Remove and let cool slightly before using a spoon to make a small indentation in the sweet potato flesh.
  • While the sweet potatoes are cooking, prepare the filling by heating the oil in a large skillet over medium heat. Add the shallot and cook for 5 minutes or until softened.
  • Add the tomato paste, black beans, kale and cumin. Cook for 10 minutes or until the kale is cooked down. Season with salt and pepper.
  • Divide the black bean and kale mixture amongst the sweet potato halves and serve.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

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