Vegan Stuffed Sweet Potatoes

If you’re looking for an easy, nutritious weeknight meal, then you’ll want to try this Vegan Stuffed Sweet Potato recipe with cannellini beans, kale, and rosemary.

Sweet potatoes are rich in immune boosting vitamin C and beta-carotene. They also provide tons of fiber, including both insoluble fiber (the type that feeds the good-for-you bacteria in your gut) and soluble fiber (the type that fills you up and helps reduce blood sugar spikes). In addition to being super nutritious, they’re also affordable and easy to make. Toss them in the oven and you have a satisfying healthy ingredient you can add to an endless amount of dishes.

Better yet, stuff them with other flavorful and nutrient-dense ingredients for a simple no-fuss meal. In this recipe, kale is sautéed with protein-rich creamy cannellini beans, garlic, and fragrant rosemary to create a delicious savory filling that goes perfectly with the sweetness of the potatoes. Enjoy them on their own or pair with other dishes like salmon, chicken, or salad.

Vegan Stuffed Sweet Potatoes

Serves 4

Ingredients:

• 4 sweet potatoes

• 3 cups curly kale, chopped

• 1 15.5 oz can cannellini beans, drained and rinsed

• 1 Tbsp fresh rosemary, chopped

• 2 tsp garlic, minced

• 1 Tbsp avocado oil

• 1/4 tsp salt

• 1/4 tsp black pepper

• Optional: *lemon juice (from 1/2-1 lemon)

• Optional: vegan butter or butter for sweet potatoes

Instructions:

1. Preheat oven to 425 °F, pierce sweet potatoes with a fork, and bake on a foil-lined baking sheet for 50-60 minutes (or until soft to the touch).

2. Add olive oil to a large saucepan and heat over medium-low. Once oil is warm, add rosemary and garlic. Sauté until fragrant, about 1 minute.

3. Add kale to pan and stir to evenly coat with oil, rosemary, and garlic. Cook for 3-4 minutes or until kale begins to soften.

4. Add cannellini beans, season with salt and pepper, and cook for another 5 minutes, stirring occasionally.

5. Once sweet potatoes are done, cut lengthwise down the center and spread a pat of vegan butter or butter on inner surfaces.

6. Top sweet potatoes with kale and cannellini mixture. Add lemon juice if desired.

*I tried the recipe with and without lemon juice and both options are great