1.6 KiB
Stuffed Sweet Potato with Hummus Dressing
Prep time: 10 minutes
Cook time: 30 minutes
Yields: 2 servings
- 2 medium sweet potato, scrubbed
- 1 tablespoon oil
- 1 cup kale, chopped
- 1 cup black beans (1/2 cup dried beans, cooked)
- 1/4 cup hummus
- 2 tablespoons water
- Bake potatos
Poke potatoes all over with a fork. Rub skin of potatoes with a thin layer of oil. Bake in an oven at 350 degrees F (30 minutes), or on a barbeque over indirect heat (25 minutes). Turn a few times.
- Prepare filling
Wash kale and drain. Trim stems. Wilt kale in a saucepan over medium-high heat. Add beans. Add water if pan becomes completely dry. Continue cooking covered until beans are heated through (2-3 minutes).
- Stuff potatos
Split potatoes and spread opening. Top with kale and bean mixture.
- Prepare dressing
While potato cools to a safe temperature, add hummus to a disk. Wisk in water until it reaches the desired consistency. Should be about the thickness of a pasta sauce.
- Serve
Serve as a side on a plate. Drizze with hummus dressing. Garnish with scallions or green onion, if desired.
Nutrition information
Per Serving:
- 472 calories
- protein 21.1g
- carbohydrates 85.3g
- dietary fiber 22.1g
- sugars 19.9g
- fat 7g
- saturated fat 1.2g
- vitamin a 35809.9iu
- vitamin c 55.1mg
- folate 201.6mcg
- calcium 191mg
- iron 6.7mg
- magnesium 98.9mg
- potassium 1672.7mg
- sodium 489.1mg
- thiamin 0.6mg
Exchanges:
- 4 starch
- 1 1/2 lean protein
- 1/2 medium-fat protein
- 1/2 carbohydrate