Loaded up sweet potatoes are my jam! Stuff all that good stuff up in there and then proceed to stuff your face. What could go wrong? Nothing. Promise. This particular version, is a great way to combine a salad right into your sweet potato. Done and done. I like to bake the sweet potatoes ahead of time, many weeks I batch bake a bunch for meals, then you can assemble just before serving. They make a great summer BBQ, picnic or potluck side dish, just heat up the already baked sweet potatoes, quickly make the filling, stuff and serve.

These Beans and Greens Stuffed Sweet Potatoes are so simple to make and will quickly become a favorite of yours, too. Best part, as with many of my recipes, switch up the ingredients to you or your guests particular liking. Not a fan of garbanzo beans, opt for white beans, black eye peas, black beans or whatever tickles your bean fancy. Not a fan of beans, opt for toasted nuts or seeds instead. You could even add your favorite sausage or some bacon on top, if you are a meat eater looking for a complete meal. Like your cheese? A little sprinkle of feta or parmesan would be epic on top of these. Truthfully though, these need nothing added at all. They are incredible just like this.

The little bit of heat from the red peppers are a nice touch, the fresh basil brings a peppery Italian flare, there is a hint of brightness from the lemon juice and of course, the star of the show, the greens! The Organic Kale Italia mix from Earthbound Farm is a zesty blend of baby kale, tangy mizuna, and two of my favorite Italian greens: peppery arugula and bold, crunchy radicchio. I love this blend because it has a mild mix of so many flavors that I love. It’s great raw, in a salad or equally as delicious when lighted wilted, as we are doing here.

[print_this]Beans and Greens Stuffed Sweet Potatoes {Gluten-free & Vegan}
serves 4

Ingredients:

• 4 medium-sized organic sweet potatoes, scrubbed well, pierced all over with a fork
• 1 tablespoon olive oil
• 1 medium shallot, thinly sliced (or 1/4 cup of thinly sliced red onion)
• 1 1/2 cups cooked garbanzo beans/chickpeas, I personally opt to sprout my chickpeas (OR a 15 oz can of chickpeas)
• 1 5 oz package Earthbound Farm Deep Green Blends Organic Kale Italia, about 2 cups of greens
• 1 tablespoon fresh basil (or 1/2 teaspoon dried)
• juice and zest of 1/2 lemon
• pinch red pepper flakes, optional
• salt and pepper, to taste

Instructions:

Preheat the oven to 400ºF. Place the sweet potatoes on a parchment paper line baking pan and bake until tender, about 45 minutes to 1 hour. Once done, set aside until cool enough to touch.

As the sweet potatoes are finishing up/cooling off, heat the olive oil in a large pan over a medium heat. Add the thinly sliced shallot and cook for 3-5 minutes, until tender. Add the beans and red pepper flakes, if using and allow the beans to heat up, about 3 – 5 minutes, stirring often so they don’t stick or burn. Finally, add the Kale Italia and fresh basil, toss well to combine.  Cook until the greens are just barely wilted and turn off the heat. Add the lemon juice and lemon zest, tossing to combine. Add salt and pepper, to taste.

When the sweet potatoes are cool enough to handle, use a knife to split each one open lengthwise. Gently press the short ends of each potato together to expose the soft flesh, lightly mash the inside with a fork and create a nice bowl for the filling.

Fill each sweet potato with the beans and greens mixture, evenly distributing it amongst the potatoes. Serve with extra lemon wedges and any other toppings, you might like.[/print_this]

 

This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.