Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
- 1 large sweet potato, scrubbed
- ¾ cup chopped kale
- 1 cup canned black beans, rinsed
- ¼ cup hummus
- 2 tablespoons water
- Step 1
Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.
Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.
Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.
Serving Size: 1 stuffed sweet potato 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 iu 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 carbohydrate, 1/2 medium-fat protein