So, this recipe is a little redundant considering it has many of the same main components of the last post, but hey, you work with what ya got.
Over the past several months I have been mildly… wait, no… over-the-top-obsessed with sweet potatoes. I probably eat one about 5 times a week. I have been eating them plain with the teeniest amount of sea salt, and can’t get enough.
After I saw this sweet lady’s post about her obsession with the root and how she’s been eating them, I decided to try some new things. This recipe was just what I felt like adding at the time, but if you make these, you should add whatever you have in your fridge, or whatever sounds good to you. Garbanzos, turnip greens, collard greens, parsley, cilantro, kidney beans… you get the picture.
| Stuffed Sweet Potatoes
1 medium sweet potato
a handful of kale, torn into bits
a handful of baby spinach
a couple TBS black beans
a couple TBS white beans
a pinch of sea salt
Bake your sweet potato for one hour in a 350 degree oven.
A few minutes before the sweet potato is finished, saute the greens on medium heat with nonstick spray until wilted. When the potato is finished and slightly cooled, cut it open lengthwise. Stuff it with the greens, and top it off with the beans. Sprinkle with a little sea salt and lunch is served!