10 minutes to a delicious, healthy dinner!
4 small sweet potatoes, scrubbed
4 cups chopped kale or baby spinach
1 (15 oz) can black beans
½ cup hummus
¼ cup water
- Prick sweet potatoes all over with a fork. Wrap in a damp paper towel and microwave on High until cooked through (soft to touch), 7-10 minutes.*
- Wash kale and drain in a colander. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans (and 2 tablespoons 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 water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.
*If making fewer potatoes, cooking time will be shortened.
Adapted from eatingwell.com by Elisa Bremner, MS RDN CDN