Fully Loaded Stuffed Sweet Potatoes
A sweet & savory combination that is simple, satisfying, and easy to make! Simply prepare the sweet potatoes and then load them up with all the nutrient-dense (and flavorful!) toppings for a delicious meal any day of the week. Use this recipe for inspiration, and try other fillings, too.
* Serves 2
2 medium sweet potatoes
1 tablespoon coconut oil
½ small red onion, finely chopped
1 bunch curly kale, stalks removed and sliced into thin ribbons
1 small granny smith apple, peeled and cut into ½-inch cubes
1 garlic clove, finely chopped
¼ teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
1-2 teaspoons olive oil
1 cup of garbanzo beans, rinsed, drained, and dried (If using canned beans, make sure BPA-free)
¼ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon coriander (optional)
¼ teaspoon turmeric
¼ teaspoon sea salt
Pinch of cayenne pepper
Sea salt to taste
Drizzle of tahini or make an easy tahini yum sauce.
Cook two medium sweet potatoes on 400 degrees for 45 minutes to one hour, or until soft and can be pierced with a fork. Once the potatoes are almost done, prepare the beans and topping mixture.
In a separate bowl, toss the garbanzo beans with olive oil and spices (paprika, salt, cumin, coriander, turmeric, and cayenne). Mix with a spoon until well-coated. Set aside.
Place the coconut oil in a skillet over medium heat. Add the red onion to the pan, and sauté until softened, approximately 4-6 minutes. Next, add the apple, garlic, and red pepper flakes and sauté for an additional 2-3 minutes. Toss the kale and a drop more coconut oil to the mix and sauté for 2-3 minutes until the kale is gently wilted. Add in the spiced chickpeas and mix for an additional minute until well-combined. Season with salt to taste. Slice open the warm sweet potatoes. Load up all the toppings, and drizzle with tahini or the tahini sauce, if desired.